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.