Cajun Shrimp Cucumber Wraps Recipes

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BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE



Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons smoked paprika
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 tablespoons salted butter
1 pound shrimp (21-25 count), peeled, deveined and tails removed
1 pound thick-cut bacon
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh parsley
1 tablespoon sweet relish
1 clove garlic, grated
Salt and freshly ground black pepper
2 avocados, medium dice
2 Roma tomatoes, medium dice
2 tablespoons fresh orange juice
4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble

Steps:

  • For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
  • Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
  • Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
  • For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
  • Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

SHRIMP AND CUCUMBER CANAPES



Shrimp and Cucumber Canapes image

These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup ketchup
4 teaspoons Creole seasoning, divided
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped celery
1/4 teaspoon hot pepper sauce
1 package (8 ounces) cream cheese, softened
24 English cucumber slices
24 peeled and deveined cooked medium shrimp
2 tablespoons minced fresh parsley

Steps:

  • For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CAJUN SHRIMP WRAPS



Cajun Shrimp Wraps image

Got this from Ragu Pasta Sauce. Add more cajun seasoning or even red pepper flakes if you like things hotter.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup uncooked rice
1 tablespoon olive oil
1 lb uncooked medium shrimp, peeled and deveined
1 small red onion, chopped
1 tablespoon minced garlic
2 teaspoons cajun seasoning
1 cup ragu old world style pasta sauce
8 8-inch flour tortillas, warmed

Steps:

  • Prepare rice according to the package directions.
  • In a 12-inch skillet, heat oil over medium-high heat.
  • Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
  • Add pasta sauce; stir until heated through.
  • Add cooked rice and stir to mix.
  • Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.

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