Get your grub on with this delicious recipe for Cajun BBQ Shrimp. Get rid of the kids for the evening, light the candles, and reconnect with you spouse this Valentine’s Day with a romantic dinner at home.

See the video recipe here: Cajun BBQ Shrimp.

Cajun BBQ Shrimp

Cajun BBQ Shrimp & Sauce Ingredients

• 7 oz. gulf shrimp, peeled & de-veined
• 2 cups shrimp stock (or you can use shrimp shells to make stock)
• 2 clove garlic rough chopped
• 1 medium shallot rough chopped
• 2 Tablespoons Cajun spice
• 1 12oz beer
• 1 lemon
• 1 cup heavy whipping cream
• 1/4 stick butter
• salt & white pepper

Directions

1. combine stock or shells in a pan, with the garlic, shallots and beer, and reduce until 1/4 cup of fluid is left.
2. Remove shells, add cream (note: cream must be at room temp), 1/2 lemon and Cajun spice reduce half way
3. Add a pinch of sea salt and white pepper and turn it to low heat.
4. Strain sauce
5. Finish sauce at last minute with butter (note: butter must be at room temp)

Veggie Ingredients

• 1 Chayote
• 2 fresh yam potatoes
• 1 sweet potato
• 1 Red pepper
• 1 Green pepper
• 1 Yellow pepper
• 1 pinch of nutmeg
• 1 teaspoon of allspice

Directions

1. Clean yams and wrap in tin foil and bake for 40 min
2. Cut sweet potato on bias 1/4 thick then deep fry at 380 degree’s, cool on sheet pan.
3. Cut off one side of peppers off and save the rest for another meal
4. Take the side that you cut and remove the heart of the pepper you want the remaining pepper to be paper thin , then Julian and then dice it up for your garnish.
5. Once you yams are done remove them from their skin and put in to blender and blend until smooth.
6. Add nutmeg& allspice.
7. Cut the bottom of the sweet potatoes on an angle so it looks like a wedge (same what you cut off for garnish) (NOTE if potatoes are not thick enough to hold a peck let cool then pipe them out onto plate)
8. Saute shrimp on high heat with a pinch of sea salt
9. Peal Chayote, add flour and egg then bread crumbs fry at 380 degrees

Plating Directions

1. Take potato wedges and place at top of plate
2. Cut the bottom of the chayote on a bias so it may stand on its own
3. Place yams in pastry bag and make a circle at bottom of wedges , then place chayote on top
4. Sauce at bottom of plate then place four shrimp pointing to the left then the other three towards the right

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!