Cajun Shrimp

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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.

Monahan's Seafood

2 Responses to “Cajun Shrimp

  • Roy lindhardt
    2 years ago

    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.

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