Grilled Cajun Shrimp
Source of Recipe
Recipezaar
Recipe Introduction
I found this recipie online and as I like all things "Cajun" I was not disappointed. The original asked for ketchup but since I am allergic to tomato I substituted Beer - Great!
List of Ingredients
4 lbs large shrimp or jumbo shrimp, in the shell,see note (21 to 25 count/per pound, fresh or frozen)
5 tablespoons chili powder
1 tablespoon salt, plus
2 teaspoons salt, divided
1/2 lb butter
1 large onion, peeled and finely chopped
6 cloves garlic, peeled and minced
1 cup beer
1 cup extra-virgin olive oil
5 tablespoons light brown sugar
1 cup Worcestershire sauce
1 lemon, sliced
3 tablespoons freshly squeezed lemon juice
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
3-5 dashes louisiana hot sauce
Recipe
1. Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl.
2. Rub the shrimp with this mixture.
3. Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
4. In a saucepan set over medium-high heat, melt the butter.
5. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
6. Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt.
7. Stir to mix.
8. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
9. Remove from the heat, uncover, and cool to room temperature.
10. Remove and discard the lemon slices and bay leaves.
11. Pour 1 1/2 cups of the sauce over the shrimp.
12. Toss to coat well.
13. Cover and refrigerate the shrimp for 1 to 2 hours.
14. Cover and refrigerate the remaining sauce separately and save for dipping.
15. Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
16. While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
17. Remove the shrimp from the pan and discard the marinade.
18. Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
19. Don't overcook or they will get tough.
20. Serve with the warm sauce for dipping.
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