Prep 30 mins
Cook 10 mins
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
- 4 lbs large shrimp, in the shell see note (21 to 25 count or per pound, fresh or frozen)
- 3 tablespoons cajun spices
- 1 tablespoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon salt
- 2 teaspoons salt, divided
- 1⁄2 lb butter
- 1 large onion, peeled and finely chopped
- 6 garlic cloves, peeled and minced
- 1 cup beer
- 1 cup extra virgin olive oil
- 4 tablespoons light brown sugar
- 1⁄2 cup Worcestershire sauce
- 1 lemon, sliced
- 3 tablespoons fresh lemon juice
- 3 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- 1 teaspoon cayenne pepper
- 3 -5 dashes louisiana hot sauce
- Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
- Rub the shrimp with this mixture.
- Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
- In a saucepan set over medium-high heat, melt the butter.
- Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
- Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
- Stir to mix.
- Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
- Remove from the heat, uncover, and cool to room temperature.
- Remove and discard the lemon slices and bay leaves.
- Pour 1 1/2 cups of the sauce over the shrimp.
- Toss to coat well.
- Cover and refrigerate the shrimp for 1 to 2 hours.
- Cover and refrigerate the remaining sauce separately and save for dipping.
- Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
- Remove the shrimp from the pan and discard the marinade.
- Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
- Don't overcook or they will get tough.
- Serve with the warm sauce for dipping.
I agree with Dreamgoddes, great recipe but very salty. I will not use any salt in step #1 nor in step #6 next time. I served it with grilled corn on the cob and grilled/buttered (no salt thank goodness) and a Mexican beer. It was a big hit!
Yum, yum, yum! These were very tasty.I didn't grill them, but cooked them on the stove in the marinade but the rest of the recipe was the same. My only change for next time is I will probably do 3 dashes (rather than 5) of hot sauce.
The shrimp were good, but between the cajun spices, which contains salt, and the amount of salt called for, the shrimp were almost to the point of being too salty to enjoy. When I make this again, I'll cut the amount of salt way down. Heat factor was good with just the right amount of spiciness. We did have trouble peeling these after they were cooked. Next time, I'll peel the shrimp first, leaving the last tail section on before putting the rub on them. Overall it was a good recipe, I just need to tweak it a bit for us to fully enjoy it.