An Inspired Cook

My favorite grilled shrimp comes from a copycat recipe for Outback’s Grilled Shrimp on the Barbie.  This is such a quick and simple meal to put together . . . you only need a blend of spices, melted butter and some lemon wedges. The spice blend is perfect and makes for the best grilled shrimp to serve as an appetizer, topper for a salad, shrimp tacos, or even as the main event.   I served these beauties alongside a bowl of creamy risotto and a tomato salad.  It was yummy to say the least!   If you want to show off, dunk these in a Remoulade Sauce that will make everyone smile.  It’s a big hit around here and expected at every shrimp gathering!  Hope you enjoy!

The spice blend includes salt, black pepper, onion powder, cayenne pepper, garlic powder, ancho chile powder, allspice and sugar.

As I was swirling the spices together I stopped to take a picture.

If using wooden skewers, let them soak at least 20 minutes prior to adding shrimp.  This is approximately 1 pound.

Sprinkle seasoning on both sides of shrimp.

Brush with melted butter.

Spritz with lemon juice.

Place on a hot grill.  These only need to go about 2 minutes.  The tails will turn pink in no time which will indicate time to turn over.

See the pink color coming through.  Once turned let brush another little bit of melted butter and spritz with lemon.  Grill another couple minutes.

Looks ready to me, off the grill they go!

Remoulade Sauce. . . perfect for dipping!





Aussie Shrimp (adapted from Chef Pablo’s Recipes)

1 pound Large Shrimp 21 – 26 count
Spice Blend, recipe follows
2 tablespoons Butter, melted
1/2 Lemon, cut into wedges
Remoulade Sauce, recipe follows (optional)

Peel and devein shrimp, leave tails intact.  If using wooden skewers, soak in water for at least 20 minutes.  Heat a gas or charcoal grill.  Skewer shrimp 4 – 6 per skewer depending on the length. Sprinkle spice blend over both sides of shrimp, brush melted butter on each skewer and spritz with a lemon wedge.  Place skewers on hot grill , butter and lemon side down and cook approximately 2 minutes or until shrimp turn pink.  Turn the skewers over, brush melted butter and spritz with lemon and let cook approximately 1 1/2 – 2 minutes longer.  Try not to overcook the shrimp as they can become rubbery.

Remove and serve with remoulade sauce if desired.

Spice Blend

1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Ancho Chile Powder
1/2 teaspoon Sugar
1/4 teaspoon Cayenne
Pinch of Allspice

Combine all ingredients and store in airtight container.

Remoulade Sauce

1/2 cup Mayonaise
1 tablespoon Dijon coarse ground mustard
1 1/4 teaspoon prepared horseradish  (or 1 1/4 teaspoons Penzey’s Horseradish Dip diluted with 2 teaspoons milk)
1 teaspoon finely chopped Red Onion
1/4 teaspoon dried Parsley
1/4 teaspoon cider vinegar
1/4 teaspoon Paprika
Pinch of Black Pepper
Pinch of Cayenne Pepper
Pinch of Salt

Combine ingredients and refrigerate.  Will keep in fridge 2 – 3 weeks.