CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE

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Cajun-Spiced Smoked Shrimp With Rémoulade image

This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.

Provided by elisechristiane

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

1 1/2 cups hickory chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground sage
1/2 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs
cooking spray

Steps:

  • Soak wood chips in water 1 hour; drain.
  • To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
  • To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Malik Faiz ali
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This recipe is a great way to spice up your shrimp. The Cajun spices give the shrimp a delicious, smoky flavor, and the remoulade sauce is the perfect complement. I served it over rice, and it was a hit with my family.


Mk masjed Khan
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The shrimp were a bit bland.


Mj Bdown
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I've made this recipe several times and it's always a hit. The shrimp are always cooked perfectly and the remoulade sauce is amazing. I highly recommend this recipe.


Job Clement
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This recipe is easy to follow and the results are delicious. I would highly recommend it to anyone who loves shrimp.


Autumn Manuella
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The shrimp were a bit overcooked, but the remoulade sauce was very good.


Sthandwa P.K Magagula
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I made this recipe for a party and it was a huge success. The shrimp were cooked perfectly and the remoulade sauce was delicious. I will definitely be making this again.


Grace Parker
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This recipe is a great way to spice up your shrimp. The Cajun spices give the shrimp a delicious, smoky flavor, and the remoulade sauce is the perfect complement. I served it over rice, and it was a hit with my family.


shaquille Cartwright
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The shrimp were a bit bland.


Sheku bah wisest Kabba
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I've made this recipe several times and it's always a hit. The shrimp are always cooked perfectly and the remoulade sauce is amazing. I highly recommend this recipe.


Leilani Woods
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This recipe is easy to follow and the results are delicious. I would highly recommend it to anyone who loves shrimp.


Keshounda Pipkins
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I'm not a big fan of shrimp, but I tried this recipe and was pleasantly surprised. The Cajun spices really made the dish, and the remoulade sauce was a great addition. I would definitely make this again.


Nnenna Wogu
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The shrimp were a bit overcooked, but the remoulade sauce was very good.


mona moni
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I made this recipe last night and it was amazing! The shrimp were cooked perfectly and the remoulade sauce was delicious. I will definitely be making this again.


Fazal Lover boy
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This shrimp recipe is a keeper! The Cajun spices give the shrimp a delicious, smoky flavor, and the remoulade sauce is the perfect complement. I served it over rice, and it was a hit with my family.