Grilled Cajun Shrimp Kabobs and spice recipe
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- jumbo shrimp
- 3/4 c
- clarified butter
- 1 lb
- linguine, cooked
- cajun spice
- 1/2 bunch
- parsley, diced
- 4 clove
- garlic, minced
- sweet onions quartered and then halved
- mushrooms, whole, suitable for skewering
If using wooden skewers, soak them for at least
one half hour before using.
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.
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.