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.

Courses Appitizer

Cuisine Cajun

Recipe by Marie Cooks at