MARGARITA GRILLED SHRIMP

These Margarita Grilled Shrimp Skewers are loaded with flavor and charred to perfection. If you like grilled shrimp, you are going to love this recipe! 

They can be served as an appetizer or turned into a meal, just serve over rice. 

It’s the perfect weeknight meal or poolside dish! This past weekend, I served them with mini taco shells, a spicy mango dipping sauce and a chili lime aioli.

INGREDIENTS

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined

• 1/3 cup olive oil

• 2 large garlic cloves, roughly chopped

• 1 tablespoon brown sugar

• 1 teaspoon Smoked paprika 

• 1 teaspoon  chili powder

• 1 teaspoon  garlic powder

• 1 teaspoon  onion powder

• 1 teaspoon  cumin

• 1 teaspoon  salt

• 1/2 teaspoon  black pepper

• 2 teaspoon tequila, optional

• Chopped cilantro

• Wedges of fresh lime, for squeezing over top of grilled shrimp

Chili Lime Aioli

• 3/4 cup Mayonnaise
• 3 tablespoon minced garlic
• 3/4 teaspoon chili seasoning
• 2 2/12 tablespoon Lime juice
• 1 lime zest

Spicy Mango Dipping Sauce

• 1 Small Mango ,peeled and diced, about 3/4 C
• 1/2 Tablespoon Sriracha
• 1/2 Tablespoon Honey
• 1 Tablespoon Lime juice
• 1 Tablespoon Fresh cilantro ,chopped
• 1/4 teaspoon Salt
• 1/2 Cup Canned coconut milk 

INSTRUCTIONS

Mix all ingredients in a bowl & marinate shrimp for 20-30 minutes.

Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.

Chili Lime Aioli & Spicy Mango Dipping Sauce

Mix all ingredients in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow the flavors to marry.

Serve shrimp on a platter with both dipping sauces.

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Tangy & Sweet Grilled Shrimp

I love grilled shrimp… this is my go to marinate! 

It’s the perfect weeknight meal or poolside dish!

They are super quick, full of flavor, and so easy to whip up.  Everyone will absolutely love and devour them!!

Grilling shrimp is my favorite way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade. 

You can serve them on a platter by themselves, over buttery pasta, rice or my favorite roasted vegetables!

Don’t forget to grab a glass of Scout & Cellar Dove Hunt Dog Sauvignon Blanc!

INGREDIENTS

• 1 pound jumbo shrimp peeled and deveined
• 1/2 cup olive oil
• ½ cup honey
• 1/4 cup red wine vinegar
• 2 Tablespoons liquid aminos or soy sauce
• ¼ cup white wine such as Scout & Cellar Dove Hunt Dog Sauvignon Blanc
• 3 garlic cloves minced
• 1Tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 Tablespoon lemon juice
• Lemon zest
• Chopped parsley
• salt and pepper

INSTRUCTIONS

Mix all ingredients in a bowl & marinate for 20-30 minutes.

Save some marinate for brushing while grilling 

Easy Étouffée

Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless. 

Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine. 

Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.

Another one of my Louisiana  friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!

When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce. 

So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking! 

Ingredients

• 3 tbsp flour
• 4 tbsp of butter, divided
• 1 1/2 cup of half and half
• 1 shallots, chopped
• 1 stalk celery, chopped
• 1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
• 1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
• 4 cloves of garlic finely chopped
• 3 tbsp of tomato paste
• 2 cups of chicken broth
• 1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
• Salt and pepper
• 1 pound (16 oz.) peeled crawfish tails or protein of your choice.

Instructions

Put flour and butter in a pot and cook for 5 minutes.

Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.

Pour in half and half and whisk until there are no lumps.

Add the tomato paste and whisk.

Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.

Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.

Add cajun seasoning. Season with salt and pepper to taste.

Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.

Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.

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