CAJUN SHRIMP PO' BOYS
Provided by Kelsey Nixon
Time 50m
Yield 4 servings
Number Of Ingredients 21
- Ingredients
Vegetable oil, for frying |
2 cups all-purpose flour |
3 tablespoons Creole seasoning |
4 eggs, whisked |
2 cups seasoned panko breadcrumbs (recommended: Progresso Panko Crispy Bread Crumbs Italian Style) |
20 large shrimp (21/25), peeled and deveined, tails removed |
Kosher salt |
2 cloves garlic, grated |
4 tablespoons (1/2 stick) unsalted butter, melted |
4 hoagie rolls, split |
Tartar Sauce, recipe follows |
Green or red leaf lettuce, for garnish |
1 tomato, thinly sliced |
1 cup shredded red cabbage |
1/2 cup mayonnaise |
2 tablespoons finely chopped cornichons |
2 tablespoons whole grain mustard |
1 tablespoon chili sauce |
1 tablespoon fresh lemon juice |
1 tablespoon finely chopped fresh parsley |
Kosher salt and freshly cracked black pepper |
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.;
CAJUN SHRIMP SANDWICHES RECIPE - (4.6/5)
Provided by garciamoss
Number Of Ingredients 10
- Ingredients
1 tablespoon olive oil |
1 tablespoon lemon juice |
2 teaspoons Cajun seasoning |
2 teaspoons lower-sodium Worcestershire sauce |
1 teaspoon hot pepper sauce |
8 oz. shelled, deveined uncooked large shrimp, tails removed (21 to 30 count) |
1/2 yellow bell pepper, cut into 8 pieces |
8 cherry or grape tomatoes |
2 hoagie buns, split |
1/2 avocado, sliced |
Steps:
- 1. Whisk oil, lemon juice, Cajun seasoning, Worcestershire sauce and hot pepper sauce in medium bowl. Add shrimp, tossing to coat. Let stand 15 minutes, stirring occasionally. 2. Meanwhile, heat grill. Thread bell pepper, tomatoes and shrimp onto 2 (12-inch) metal skewers. Grill, covered, over medium heat or coals 6 to 8 minutes or until shrimp turn pink, turning once. If desired, place buns on grill during last 1 minute of cooking to toast. 3. Remove shrimp and vegetables from skewers; arrange on buns. Top with avocado.
CAJUN SHRIMP
Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.
Provided by SlimCookins
Categories SeafoodShellfishShrimp
Time 10m
Yield 4
Number Of Ingredients 9
- Ingredients
1 teaspoon paprika |
¾ teaspoon dried thyme |
¾ teaspoon dried oregano |
¼ teaspoon garlic powder |
¼ teaspoon salt |
¼ teaspoon ground black pepper |
¼ teaspoon cayenne pepper, or more to taste |
1 ½ pounds large shrimp, peeled and deveined |
1 tablespoon vegetable oil |
Steps:
- Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g
CAJUN GRILLED SHRIMP
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular co*cktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are usually onhand. Easy make-ahead, or bring with appetizer. Frozen shrimp work great.
Provided by debita
Categories Cajun
Time 12m
Yield 6 serving(s)
Number Of Ingredients 15
- Ingredients
2 lbs shrimp, peeled deveined, and be sure they are thawed, if using frozen. (I buy mine at Sam's 2 lb bag) |
1/2 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons parsley |
1 tablespoon honey |
1 tablespoon soy sauce |
1 tablespoon paprika |
2 1/2 teaspoons salt |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
3/4 teaspoon white pepper |
3/4 teaspoon black pepper |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
Steps:
- Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.
CAJUN POPCORN SHRIMP SANDWICHES
These seafood sammies are a tasty way to get heated up. Simply adjust the seasoning and hot sauce to put some pop in a yummy pita. I even use more hot sauce for dipping. -Kent Whitaker, Rossville, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
- Ingredients
2 tablespoons butter, melted |
1 teaspoon garlic powder |
1/4 to 1/2 teaspoon Cajun seasoning |
3-1/2 cups frozen breaded popcorn shrimp |
1/2 cup mayonnaise |
1 tablespoon hot pepper sauce |
1 teaspoon sweet pickle relish |
1/2 teaspoon prepared mustard |
8 pita pocket halves, warmed |
1 cup shredded lettuce |
8 thin slices tomato |
Steps:
- In a bowl, combine butter, garlic powder and Cajun seasoning. Toss with shrimp. Prepare shrimp according to package directions for baking. , Combine the mayonnaise, pepper sauce, relish and mustard. Spread into warmed pitas. Fill pitas with shrimp, lettuce and tomato slices.
Nutrition Facts : Calories 668 calories, Fat 40g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 1139mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CAJUN SHRIMP & CUCUMBER WRAPS
Balance the heat of spicy Cajun shrimp by wrapping them up with lettuce, cucumbers and parsley. This hand-held dinner is perfect for dining alfresco. - Chantel Beauregard, Lake Arrowhead, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
- Ingredients
1/4 cup lemon juice |
4 tablespoons olive oil, divided |
1-1/2 teaspoons Cajun seasoning, divided |
1/8 teaspoon pepper |
1 pound uncooked large shrimp, peeled and deveined (tails removed) |
8 Bibb or Boston lettuce leaves |
4 flatbread wraps |
2 small cucumbers, cut lengthwise into quarters |
4 thin slices red onion |
1/4 cup fresh parsley leaves |
Steps:
- In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.
Nutrition Facts : Calories 365 calories, Fat 17g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 670mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 26g protein.
HOT CAJUN SHRIMP APPETIZER
The easiest shrimp appetizer that is a perfect blend of savory, spicy, and smoky flavors. Serve it with a crusty, buttered bread to please any shrimp-loving crowd.
Provided by thefoodieexpress
Time 15m
Yield 4
Number Of Ingredients 12
- Ingredients
3 tablespoons olive oil |
1 pound uncooked medium shrimp, peeled and deveined |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon dried oregano leaves |
1 teaspoon dried thyme leaves |
1 teaspoon ground paprika |
¼ teaspoon red pepper flakes |
¼ teaspoon cayenne pepper |
salt and ground black pepper to taste |
1 tablespoon water |
1 tablespoon butter |
Steps:
- Heat oil in a pan over medium heat. Add shrimp and saute for 1 to 2 minutes. Add onion powder, garlic powder, oregano, thyme, paprika, red pepper flakes, cayenne, salt, and pepper. Add water to ensure spices don't burn.
- Mix well and let the shrimp continue to cook over medium heat until shrimp are firm, 3 to 4 minutes, taking care not to overcook them. Add butter, mix well, and remove from the heat once the shrimp are cooked.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 1.9 g, Cholesterol 180.2 mg, Fat 14.2 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 220 mg, Sugar 0.5 g
CAJUN SHRIMP BURGER
From Canadian chef Ricardo - delicious and zippy, especially with a tall cold bevvie sitting on the deck! Made it on the BBQ side burner.
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
- Ingredients
60 ml mayonnaise |
60 ml parsley, chopped |
5 ml green Tabasco jalapeno sauce |
675 g raw shrimp, shelled, deveined and patted dry |
60 ml olive oil |
1 yellow bell pepper, seeded and diced |
1 shallot, finely chopped |
2 garlic cloves, finely chopped |
10 ml chili powder |
5 ml paprika |
2 1/2 ml dry mustard |
30 ml lemon juice |
5 ml Worcestershire sauce |
salt and pepper |
4 large hamburger buns with sesame seeds |
4 boston lettuce leaves |
1 tomatoes, thinly sliced |
Steps:
- Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
- Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
- Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.
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