It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cajun Grilled Shrimp
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- #41471
This killer Cajun marinade serves a double purpose, infusing shrimp with flavor and acting as a dipping sauce afterwards.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup olive oil
1/4 cup dry red wine
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 teaspoon finely minced fresh ginger
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 teaspoon ground red pepper
2 pounds large shrimp, peeled, deveined, tail on
directions
Combine all the ingredients except for the shrimp in a large, non-reactive bowl. Whisk to mix the ingredients. Add the shrimp and let marinate at room temperature for 10 minutes (do not marinate longer than that).
Preheat the grill to medium heat.
Drain the marinade from the shrimp into a saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer and let cook for 5 minutes.
Thread the shrimp on skewers and place on the grill. Grill for 2 minutes per side or until they are pink and cooked through.
Remove the shrimp from the grill and serve with the boiled marinade for dipping.
nutrition data
262 calories, 16 grams fat, 4 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 20, 2007
this is my favorite cajun shrimp recipe...its so yummy!