Recipe · Seafood
Cajun Fire Shrimp Skewers with Lemon Garlic Butter
Big shrimp, a peppery Cajun coat, a few minutes over a hot fire, and a brush of lemon garlic butter.
- Serves 4-6
- Time About 45 minutes
- Made with Cajun Fire Seasoning
Shrimp cook in minutes, so the seasoning has to do most of the work. Cajun Fire brings plenty of pepper, and lemon garlic butter cools it off at the end. Supper's on the table in under an hour.
Ingredients
Serves 4-6. Time: about 45 minutes.
- 2 lb large shrimp (16-20 per lb), peeled and deveined, tails on
- 2 tablespoons olive oil
- Frisco Cajun Fire Seasoning, an even coat
- 8-10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 lemon, halved
- Chopped parsley or green onion, for serving
The blend already has salt, so taste before adding more.
Steps
- Pat the shrimp dry. Toss with the olive oil and season evenly with Cajun Fire. Let them sit no more than 30 minutes, or the salt starts to firm up the texture.
- Thread the shrimp onto skewers through both the head end and the tail end so they lie flat and don't spin.
- Heat the grill to medium-high, 400-450F, and oil the grates.
- Melt the butter with the garlic in a small pan on the side of the grill or on the stove. Squeeze in half the lemon.
- Grill the skewers 2-3 minutes per side, until the shrimp are pink, opaque all the way through, and just firm, 145F inside. Pull them as soon as they curl into a loose C. A tight O means overcooked.
- Brush with the lemon garlic butter, sprinkle with parsley, and serve with the other lemon half cut in wedges.
Why it works
Red pepper, black pepper, paprika, and garlic, with a little coriander and clove, make a blend built for seafood. The butter and lemon at the end round off the heat.
Pair it with
Buy an extra pound of shrimp. Jambalaya Southern makes another Cajun supper later in the week, with shrimp or smoked sausage stirred in.
Jambalaya Southern
Rice, tomato, smoky Cajun spice.
Best on: Kielbasa · Chicken · Shrimp
