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Cajun Shrimp
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1
1
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Pound Extra large shrimp, peeled
Tablespoon Fresh lime juice
1
1
1
1
1
1
/2 Teaspoon Garlic powder
/2 Teaspoon Onion powder
/4 Teaspoon Thyme
/4 Teaspoon Salt
/4 Teaspoon Red pepper
/8 Teaspoon Black pepper
Lime wedges
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion
powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle
over the shrimp and toss to coat well.
Spray a large skillet with non-stick cooking spray. Heat until hot. Add the
shrimp and cook for 3 minutes, or until the shrimp are pink, stiring
constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer.
Garnish with lime wedges.
Cajun Snapper
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2
1
3
2
6
1
4
4
1
1
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Pound Snapper [filetted]
Teaspoon Red pepper flakes
Tablespoon Tabasco sauce
Tablespoon Ground dill
Scallions chopped
Teaspoon Salt
Tablespoon Chopped green Bell pepper
Tablespoon Chopped red Bell pepper
Teaspoon File' powder
Cup Sauterne wine
Lay snapper filets in a pan that you have sprayed liberally with Pam. Mix
wine, Tabasco sauce, peppers, salt, dill, and file' powder together. Pour
this mixture over the fish. Cover the pan and marinate for 2-6 hours. Over
night is good too! Broil fish either in oven or on a grill. Sprinkle the
onion over the filets while cooking.
Cajun-Style Andouille
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2
2
1
1
2
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Tablespoon Minced garlic
Tablespoon Kosher salt
Tablespoon Freshly ground black pepper
Teaspoon Red pepper flakes
Teaspoon Cayenne
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