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Grilled Cajun Shrimp Kabobs  
Serves 8 as an appetizer, or 4 as an entrée  


24 jumbo shrimp
¾ cup clarified butter, melted
Cajun Spice
4 cloves garlic, minced
½ bunch parsley, minced
2 sweet onions quartered, then halved
16 large mushrooms, suitable for skewering
1 pound linguine, cooked al dente

Cajun Spice Mix: Makes about ¾ cups.
¼ cup of salt
2 tablespoons cayenne pepper
2 tablespoons paprika
1 ½ tablespoons onion powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon garlic powder
2 teaspoons dried basil
1 teaspoon chili powder
¼ teaspoon dried thyme
¼ teaspoon ground mustard
1/8 teaspoon ground cloves

Combine all ingredients in a bowl, then transfer to a small jar.
Will keep in a cool dry place out of direct light for up to 4 months.

 To prepare Kebabs:
If using wooden skewers, soak them for at least
one half hour before using.

Preheat grill.

Boil, salted water for pasta, when boiling add pasta and cook al dente,
drain and keep warm, if necessary. (Once pasta is drained, add about
a teaspoon of olive oil and mix well, to keep the pasta from sticking.)

Meanwhile, peel and devein shrimp.
Add Cajun spice mix, minced garlic, and chopped parsley
to the melted butter in a large bowl.

Add the shrimp, mushrooms, and onions to the spice and herb
mixture and stir to coat the shrimp and vegetables.

Build kabobs, by using 3 shrimp, 3-4 slices of onion,
and a couple of mushrooms, per skewer.
When grill is hot, add skewers and cook on each side,
just until shrimp turns orange!

Remove skewered shrimp and place on a platter,
cover with foil to keep warm until pasta is done.
If pasta is ready, arrange shrimp on top of pasta.
Serve and enjoy!


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