If you can find raw shrimp that is already peeled, I highly recommend using that. The peeling of the shrimp is the only time-consuming process of this recipe. I have found it in the frozen food section at Target.
Notes:
*If you use wooden skewers instead of metal ones, soak them in water for 30 minutes before
grilling to prevent burning.
*You can find the dried green pepper & celery in the Tone's brand of spices.
*You can mix the ingredients w/the shrimp & skewer the shrimp ahead of time if desired.
Keep refrigerated until ready to grill.
Ingredients
1 to 11/2 lbs. raw peeled shrimp
Cajun-Seasoned Shrimp
1 tbls. olive oil
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coarse-ground black pepper
1/4 tsp. cayenne pepper (more or less to regulate heat)
1 tsp. dried green pepper
1 tsp. dried celery (not celery salt or seed)
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. garlic salt
Herb-Seasoned Shrimp
1 tbls. olive oil
1 tsp. dried basil
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 tsp. marjarom
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. Lawry's seasoned salt
Process:
Preheat grill to medium-high. Pour olive oil in large bowl. Add all remaining ingredients, except shrimp. Stir well. Mixture will resemble a paste. If shrimp is wet, blot dry with paper towels. Add shrimp to bowl & toss well. Thread shrimp onto skewers. Spray grill well with cooking spray, & lay skewers on grill rack. Cover & grill shrimp until opaque & lightly browned, approximately 3-6 minutes (depending on size of shrimp). Turn shrimp once during cooking. (Use pot holder to grasp skewers!) Serve immediately.
1 tsp. fresh lemon peel (or 1/4 tsp. dried)
1 tsp. dried parsley
1/2 tsp. onion powder
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