Here’s a fun and tasty twist on regular ol’ cold shrimp with cocktail sauce. It was my turn to host Bunco again and I decided that Cajun Grilled Shrimp with Remoulade Sauce would be a good choice. You can make them up head of time and all you have to do is set them out when your guests arrive. This would be perfect for game day or a tail gate party as well. Grilling shrimp is quick and easy and doesn’t leave the house smelling like fish. Just season them up and give them a couple of minutes on each side on the grill and your done. If you don’t have a grill or don’t want to grill them you can roast them in the oven for 10 minutes at 350 and it works just as well. When cooked, I pop them in a zip-lock bag and store them in the fridge until I’m ready to serve.
I keep frozen raw cleaned shrimp in the freezer all the time. You can buy them at the grocery store, Sam’s or Costco. They come in a zip-lock bag that is just perfect when you want to grab a dozen or so for pasta or in this case grill some up. Take out what you are going to use, zip the bag up and pop it back in the freezer. They thaw out really quick if you put them in a bowl of cold water and are ready to use in about 15 minutes.
The secret to this recipe is one of my favorite go to spice blends Paul Prudhommes Seafood Magic.
This stuff really is Magic. If you don’t have it on your self you should. I use it in all kinds of things, the spices are the perfect blend of Cajun goodness that’s perfect every time. It’s available at most grocery stores and I find it with the spices in the seafood section not the regular spice isle, or you can order it from Amazon.
Next time you need a fun and different appetizer I hope you’ll try Cajun Grilled Shrimp with Remoulade Sauce.
Cajun Grilled Shrimp with Remoulade Sauce
Yield 8 servings
For the Shrimp:
1lb raw shrimp cleaned and deveined
1T Paul Prudhomme's Seafood Magic
For the Remoulade Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1T tomato paste
2t Paul Prudhomme's Seafood Magic
1t horseradish sauce
For the shrimp:
Clean and devein your shrimp and pat dry with a paper towel. Sprinkle the Paul Prudhomme's Seafood Magic all over the shrimp covering well. Grill on high heat 3 minutes per side or until done. Be careful not to over cook them. You want to take them off just before they are completely cooked through because the residual heat will complete the cooking process after you take them off the grill. If you don't want to grill them you can roast them in a 350 degree oven for 10 minutes and they will come out just as well.
For the sauce:
Combine the mayonnaise, sour cream, Paul Prudhomme's Seafood Magic, tomato paste, and horseradish and mix well to combine. Salt to taste.
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