Cajun Heat Shrimp Skewers

Southern Heat

I think it’s gotten to me, the hot, humid weather that is. I should be posting cool, refreshing recipes like the one yesterday to combat the conditions we are having but instead I’m turning up the heat. Maybe because it Monday and maybe because I’m a little crazy too.

Easy and fast to cook, skewer foods are fun to eat. That’s what I’m doing this week folks so get ready. Today it’s a spicy Cajun version of recipe that I made a while back, actually it was a Mexican version but what the heck. In the original meal, I used a half cup of chipotle puree (chipotles in adobo sauce blended) and in today’s recipe, I replacing that with the trinity of Cajun cooking plus cayenne pepper.

Broil this one in the oven, grill it on the stove griddle but if you’re crazy like me, get outside in the heat and light up the grill. It will taste a whole lot better. Enjoy!

Cajun Heat Shrimp Skewers

1 1/2 pounds medium shrimp, peeled & deveined
4 tablespoons olive oil, divided
8 garlic pods, minced
2 tablespoons red wine vinegar
1/2 medium onion, minced
1/2 medium green bell pepper, minced
1 celery stalk, minced
2 tablespoons minced fresh basil
1/2 to 1 teaspoon cayenne, depending on your taste
1/2 teaspoon sea salt
pinch of brown sugar

In a skillet, heat half of the oil over medium heat and add the garlic. Sauté for about 30 seconds and remove from heat. In a large bowl, add shrimp, garlic and remaining ingredients. Toss to coat and refrigerate covered for two hours. When ready to grill, skewer shrimp and cook until shrimp just turn pink. Remember, shrimp will continue to cook after removing from the grill. Serve with a squeeze of lemon if desired.

Note: this also makes a fine appetizer