Spicy Cajun Shrimp
A spicy Cajun sauce complements these shrimp and green onion kabobs.
1/4 cup butter
2 tablespoons ketchup
1 teaspoon chopped fresh thyme leaves*
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon finely chopped fresh garlic
1/8 to 1/4 teaspoon ground red pepper
1 pound (about 20 to 25) fresh raw shrimp, peeled, deveined
8 green onions, each cut into 3 (2-inch) pieces
2 lemons, each cut into 6 slices, cut in half
12 (6-inch) wooden skewers, soaked in water
- Heat gas grill on medium or charcoal grill until coals are ash white.
- For Sauce: Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted, 4 to 5 minutes.
- For Kabobs: To assemble kabobs place 1 shrimp, 1 green onion piece, 1 lemon slice, 1 shrimp and 1 green onion piece on each wooden skewer; brush with sauce. Place kabobs on grill. Grill, brushing with sauce and turning frequently, until shrimp turn pink, 6 to 10 minutes.
Makes 4 servings.
*Substitute 1/4 teaspoon dried thyme leaves.
Microwave Directions: Combine all sauce ingredients in 1 cup measure. Microwave on HIGH, stirring after half the time, until butter is melted (2 to 3 1/2 minutes). Alternate shrimp, green onions and lemon on each wooden skewer; brush with sauce. Place in 13x9x2-inch baking dish. Cover with waxed paper. Microwave on HIGH, brushing with sauce and rearranging kabobs after half the time, until shrimp turn pink, about 7 to 10 minutes.