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the_selling_blues_man
08-02-2009, 07:46 PM
I made some of these spicy shrimp for the Indiana gathering on Saturday. Everyone seemed to like them so here is the recipe.

It is Cajun seasoned dish paired with a spicy Asian sauce. You can serve this as either an appetizer or as a main course. Much of it can be prepared in advance so it makes a great entertainment choice.

4 tablespoons crushed garlic
2 tablespoons vegetable oil
2 cups tomato sauce
1 cup water
3 tablespoons soy sauce
˝ cup sugar
4 tablespoons Asian chili garlic sauce

Heat vegetable oil in a large sauce pan and add garlic. Add tomato sauce before garlic burns. Add the water, soy sauce, sugar and chili garlic sauce and stir. Simmer 6-7 minutes until sauce thickens. Allow to cool and store in the refrigerator until ready to use.

Peel the raw shrimp (leave the shell on the tails). Brine the shrimp in ˝ cup kosher salt, ˝ cup sugar and 3 tablespoons of Tony Chachere’s Creole seasoning for 3-4 hours.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0192.jpg?t=1249255553

Rinse well and skewer the shrimp. Sprinkle generously with granulated garlic and Tony Chachere’s Creole seasoning. Wrap in plastic wrap and refrigerate until ready to grill.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0326.jpg?t=1249255683


Take the peel of one orange. Use a thin blade knife and remove as much of the white rind as possible. Chop the peel into thin small strips.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0330.jpg?t=1249255748

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0333.jpg?t=1249255801

Heat the grill (I use lump charcoal) as hot as you can. Place a cast iron skillet on the grill and add a small amount of vegetable oil. When the oil is hot, add the orange peel. Stir continuously so it doesn’t burn.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0341.jpg?t=1249255852

Add the sauce and stir occasionally until it is thick.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0343.jpg?t=1249255895

When the sauce thickens, add the shrimp to the grill. Quickly sear on both sides.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0350.jpg?t=1249255962

Baste the shrimp with the sauce as they grill. Add a final coating of sauce right before you take them off the grill.

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0353.jpg?t=1249256009

Remove from the skewers and serve. (if serving as a main dish – add cooked white rice to the skillet and incorporate the remaining sauce with the rice)

http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0359.jpg?t=1249256065

chadd17
08-02-2009, 08:00 PM
That looks good :thumbs up: Thanks for posting. Will put this on my must try list.

BYBBQ
08-02-2009, 09:40 PM
:wow: Those look very tasty.:drooling: That recipe sounds great.

chef schwantz
08-02-2009, 09:54 PM
:drooling:

PigCicles
08-02-2009, 10:04 PM
Paul that is one fine looking pile of eats. Love grilled shrimp - add some spice to it and I'm good to go for sure. Thanks for sharing this :thumbs up:

californiasmokin
08-02-2009, 10:25 PM
Good Stuff Paul!

Buzzwinder
08-02-2009, 11:15 PM
:cheers2: Looks Good, gonna have to try this one sometime soon, Thanks for posting it!

BigAL
08-03-2009, 04:45 AM
Looks great Paul! Wish I had seen it a day earlier as I made some shrimp yesterday. I just used the "dang hot disc" and sauted them in bacon grease, beer, old bay and louisiana cajun spice mix.

You brine your shrimp for 3-4hrs?:wow: What I've read/done is to do it for 20-30min.:shrug: and that is w/shell on. I'm gonna have to try it for 3hrs next time.

Thanks for post'n Paul, again...looks great!:thumbs up::drooling::drooling::drooling:

Question: Why do people always leave the tails on? Why not remove all the shell so there is no mess later? Just curious.

crewdawg52
08-03-2009, 04:58 AM
Was lucky enough to atttend the Indiana "Hoot-n-Anny". Must say that was some of the best shrimp I've ever had. Big thanks for cookin those things Paul! :thumbs up: :sign0092:

Joneser
08-03-2009, 07:06 AM
I agree with Geoff, those little shrimps were packed with flavor! Great recipe, Paul! Everyone loved them!

Capt Dan
08-03-2009, 04:56 PM
Yessir, them was very tasty! I told Paul he better get away from me with them or there may not be enough for everyone. They were awesome, and thank you very much for posting the recipe. Gonna save and print that out right now!:thumbs up::msn-wink:

PigCicles
08-03-2009, 06:54 PM
Question: Why do people always leave the tails on? Why not remove all the shell so there is no mess later? Just curious.

So you got something to hang onto so you don't bite your fingers when you eat em.

Capt Dan
08-03-2009, 07:04 PM
Question: Why do people always leave the tails on? Why not remove all the shell so there is no mess later? Just curious.

Its so we know which end to eat first. If you eat the small end first they get stuck comming out. We call it "taper bound"!:eek:

the_selling_blues_man
08-03-2009, 09:21 PM
I brine my shrimp peeled. I've never had any trouble with them being mushy or tasting to salty. I do make sure that I rinse them in plenty of fresh water. I guess I have always brined them this way and liked the results. I always leave the tail on when grilling to protect the smaller end of the tail from getting to tough from being overcooked when grilling.


You brine your shrimp for 3-4hrs?:wow: What I've read/done is to do it for 20-30min.:shrug: and that is w/shell on. I'm gonna have to try it for 3hrs next time.

Question: Why do people always leave the tails on? Why not remove all the shell so there is no mess later? Just curious.

crewdawg52
08-03-2009, 09:30 PM
Paul, just printed the receipe so I can make BIG POINTS with mrs crewdawg. Again, great sea bugs ya made there :sign0092:

SmokyOkie
08-03-2009, 09:34 PM
WARNING-------WARNING-------WARNING

Should any of you come across Paul's shrimp at a future TQJ smokeout, do not, I repeat DO NOT take a bite of them. they are dangerously.

Simply look and walk the other direction and advise the authorities *(me) of the situation, and I will see to it that they are safely and properly disposed of.

the_selling_blues_man
08-03-2009, 09:35 PM
Be siure to cut back on the Asian garlic chili sauce if Mrs. CrewDawg52 doesn't like it really spicy. It packs a pretty good kick!


Paul, just printed the receipe so I can make BIG POINTS with mrs crewdawg. :sign0092:

BigAL
08-04-2009, 04:42 PM
So you got something to hang onto so you don't bite your fingers when you eat em.


Doesn't apply to us in KS. We've pass'd 3rd grade the 2nd time.:roflmaoha0:

BigAL
08-04-2009, 04:49 PM
Its so we know which end to eat first. If you eat the small end first they get stuck comming out. We call it "taper bound"!:eek:


I had to delete most of what I was gonna say, to keep things nice.:roflmaoha0:

I'm gonna leave this one alone Dan. Some day I'll bring it up in person and have more fun than a :censored2: in a :censored2::censored2:.:roflmaoha0::roflmaoha0::ro flmaoha0:


Nice pix of the get together!:thumbs up: btw.

Chargrilled
08-04-2009, 07:34 PM
I will attest with Geoff, Okie, Mike, Joneser, Capt Dan and etc. etc. etc...


they were the bomb, loved em to death, glad I got the recipe, :sign0092: for postin and cant wait to get together with ya to have a meal!!!

INDIANA rocks!!!:monkey::monkey: