We may earn money or products from the companies mentioned in this post.
Now that it’s warm, it’s barbecue season! Tomiko, Donatello, Karlos, Ryan and I had a seafood party, and this was one dish that I made. I have had Susan Branch’s The Summer Book for years, but only made a handful of recipes from it, since I don’t eat meat. However, with four seafood-lovers to feed, I jumped at the chance to try out some new recipes! I marinated some tempeh in the Cajun sauce for myself, and it was quite tasty too! I used the Cajun Spice Mix from a few days ago, in case you don’t have a store-bought mix.
Beach Street Cajun Barbecued Shrimp
Ingredients
- ½ cup olive oil
- 1 clove garlic, whole
- 2 Tbsp
Cajun seasoning
- 2 Tbsp lemon juice
- 2 Tbsp minced parsley
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 lb shrimp
- 5 bamboo skewers
Instructions
- Combine the first seven ingredients in a 9 x 13 -inch baking dish.
- If the shrimp is frozen, thaw and drain. Devein the shrimp; you could shell them as well (I didn't).
- Toss the shrimp in the marinade. Cover and refrigerate for at least 1 hour (or overnight). Meanwhile, soak some bamboo skewers in water (this helps prevent the skewers from burning on the barbecue).
- When you are ready to cook, thread the shrimp onto the wooden skewers. Heat the barbecue to medium.
- Place the skewers onto the barbecue grill. Grill each side for 3-5 minutes, until shrimp are pink and opaque. Try not to overcook.
Tip
- If you want to make this when it's winter, or raining, you can bake the shrimp in the baking dish at 450 F for 7-10 minutes.
- Save the shells! You can boil them up to make a great stock for bouillabaisse, chowder or bisque (I've got them in a sealed bag in the freezer, saving them for a bisque!)
[…] spice mix with which I marinated some shrimp, which we then barbecued. Check back soon for the Beach Street Cajun Spiced Barbecue Shrimp […]