Cajun Grilled Shrimp with Spicy Dipping Sauce

Ah, college football is almost back, and I couldn’t be more excited!  I find pro baseball to be rather slow, so the summer is usually pretty boring in terms of sports.  That’s probably a good thing, though, since there’s plenty of yardwork to keep me busy, and we’re always looking for extra time to go for a bike ride.  Truthfully, this summer has been pretty good for sports.  The World Cup and the Tour de France both provided plenty of mid-summer excitement…but I’m still ready for my college football!

The long Labor Day weekend is one of my favorite times of the year!  It signals the beginning of college football, but it’s also a celebration of the end of the summer.  Around the Spiced house, that means Labor Day weekend is a huge grilling bonanza!

Earlier this summer, I partnered with Wilton Armetale to showcase their line of awesome grillware.  (If you missed that post, go back and check it out.  The roasted grapes were absolutely delicious!)  Since then, I’ve been using several other pieces from Wilton Armetale’s Gourmet Grillware, and I can honestly say that it’s super awesome!  Not only does it make grilling a cinch, but you can grill and serve in the same piece.  Take this Football Griller, for instance.  Could this be any more perfect for tailgating??

For the Cajun Grilled Shrimp
  • wooden skewers
  • 1/2 tsp salt
  • 1/2 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/2 Tbsp oregano
  • 1 pound shrimp (16-20 count), peeled and deveined but with tail still on
  • 15-20 mini peppers
For the Spicy Cajun Dipping Sauce
  • 3/4 cup mayonnaise
  • 2 Tbsp cream-style horseradish sauce
  • 2 tsp ketchup
  • 1 tsp dill pickle juice
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper

For the Cajun Grilled Shrimp
  1. Soak the wooden skewers in water for at least 30 minutes before grilling.
  2. In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano).
  3. Rinse shrimp and pat dry with paper towels.
  4. Toss the shrimp in the spice rub until well coated.
  5. Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers.
  6. Place grill pan on grill; preheat grill to medium-high.
  7. Place the skewers with the mini peppers on the grillpan and cook for 4-5 minutes.
  8. After several minutes, rotate the mini pepper skewers and add the skewers of shrimp.
  9. Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked.
  10. Remove shrimp and peppers from the grill and serve hot.
For the Spicy Cajun Dipping Sauce
  1. Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)

Recipe adapted from:

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