Ingrédients pour Cajun Spiced Smoked Shrimp With Rmoulade
- Hickory Chips
- Sweet Paprika
- Kosher Salt
- White Pepper
- Ground Sage
- Fresh Ground Black Pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Ground Red Pepper
- 2 tbsp olive oil
- Large Shrimp
- Reduced Fat Mayonnaise
- Green Onions
- Celery
- Ketchup
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped capers
- Fresh Lemon Juice
- Creole Mustard
- Prepared Horseradish
- 1/2 tsp Worcestershire sauce
- Garlic Clove
- Eggs
- Cooking Spray
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Comment préparer Cajun Spiced Smoked Shrimp With Rmoulade
- **Prepare the Shrimp Marinade:** In a bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp cayenne pepper (adjust to your spice preference), 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- **Marinate the Shrimp:** Add 1 lb shrimp (peeled and deveined) to a bowl with 2 tbsp olive oil. Toss to coat. Add the spice rub and toss again to ensure even coating. Cover and refrigerate for at least 30 minutes (longer is better!).
- **Prepare the Rémoulade:** In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp chopped cornichons, 1 tbsp chopped capers, 1 tbsp Dijon mustard, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp cayenne pepper (optional), 1/4 tsp salt, and 1/4 tsp black pepper.
- **Prepare Egg Whites (optional):** If desired, hard-boil 2 large eggs. Once cool, separate the yolks from the whites. Finely chop the egg whites and gently stir them into the remoulade. Discard or save the yolks for another use.
- **Grill the Shrimp (Smoked or Grilled):** If smoking, soak 1 cup wood chips in water for 1 hour, then drain. Prepare your grill for indirect grilling (one side high heat, one side no heat). Place wood chips in a foil pan and place on the hot side of the grill. Let smoke for 15 minutes. Reduce heat to medium. If grilling directly, skip the wood chips and proceed to step 6.
- Lightly coat the grill grates with cooking spray. Place shrimp in a grill-safe skillet or directly on the grill over the unheated side. Cover and grill for 15 minutes, stirring after 7 minutes, or until the shrimp are pink and cooked through.
- **Chill the Rémoulade:** Cover the remoulade and chill in the refrigerator until ready to serve.
- **Serve:** Serve the grilled (or smoked) shrimp immediately with a generous dollop of the creamy remoulade. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
7g
Fat
8g
Carbs
1g
