cajun shrimp
serves 6 as an appetizer or light lunch
- 1 lb. medium shrimp, peeled & deveined, tails off
- 2 scallions, chopped
- ½ red bell pepper, diced
- ½ c monahan’s remoulade sauce
bring water to a boil, add shrimp and cook until they are barely opaque (about 3 min.), drain, ice to chill down, pat dry. in a medium size serving bowl, combine the scallions and bell pepper with the remoulade sauce. fold in the shrimp and serve.
at monahan’s we serve this for lunch on a bed of lettuce or as a sandwich.
bernie’s remoulade sauce
yield ¾ cup
- 1/3 cup ketchup
- 1 1/2 t lemon juice
- 1/4 t paprika
- 1/4 t jamaican pickapeppa sauce (available at monahan’s)
- 1/2 t tabasco
- 1 1/2 t monahan’s cajun seasoning (or purchase at the market)
- 1/4 t cayenne (omit to reduce heat factor)
- 1/2 cup mayonnaise
combine all ingredients in mixing bowl.
thank you brandon for your help finding my favorite recipe from monahan’s 30 years ago in a cooking class i attended in farmington hills mi at grand river and drake rd.