Friday, March 8, 2013

Lent Suppers - Cajun Shrimp

Last week we actually made two non-meat dinners. The first was Cook's Illustrated "Best Vegetarian Chili". I'm not posting the recipe or instructions as it was way too much work for the end result. I've had yummy vegetarian chilis before and this wasn't what I had in mind when I made it. It was more of a mock meat chili.

The other recipe was an old standby that we typically make during the Summer, Cajun Shrimp. This recipe is tasty every time! We eat it on its own as an appetizer or tossed with pasta as a main course. The best part is that it is super simple to make.

Start with tail on, deveined shrimp.

Toss with vegetable oil, Cajun seasoning, red pepper flakes and Worcestershire sauce. Grill on the barbecue until cooked through.

Place cooked shrimp in a clean bowl. Don't touch as they are hot! (Gabby is saying Ow as she wanted to eat one and the shrimp were still hot!)

Drizzle a generous portion of honey on top and toss to coat. Serve immediately.

Cajun Shrimp


12 shrimp, deveined with the tail on
1 T vegetable oil
1 1/2 t Cajun seasoning
1 1/2 t. red pepper flakes
1 1/2 t Worcestershire sauce
1 T+ honey


Toss the first 5 ingredients in a bowl. Grill on a barbecue until done.

Place in a clean bowl and drizzle with honey. Serve warm.

No comments:

Post a Comment