Best Cayenne Shrimp Recipes

CRUNCHY FRIED SHRIMP WITH CAYENNE AïOLI

Steps:

• Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
• Place aioli in center of platter; surround with shrimp and serve.

CAJUN SHRIMP W/ RED PEPPERS ANGEL HAIR PASTA AND CAYENNE ALFREDO

Steps:

• Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes), remove tails off the shrimp, drain and set aside.
• Dice onion and garlic. Cut the top off the bell peppers, remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside.
• Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta.
• Get the grill started and let it get hot.
• In a cup or small bowl combine 1/2 the butter, (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup, pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill, but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture.
• Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this:.
• Get your pasta water boiling on high.
• Make sure your grill is hot.
• Turn the heat on your pan to high to heat up the olive oil.- don't let it burn.
• Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan.
• Once the olive oil in the pan is hot, toss in the garlic, onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste.
• Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally.
• Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side.
• Go back to the pan and turn pepper, union, garlic mixture. Don't let onion or garlic burn, but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening.
• Stir and check pasta.
• After about 3-5 minutes on the grill turn the shrimp over, brush again with lemon butter and sprinkle with spices, close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here, it will still cook slightly after adding to the pan. If the other ingredients are done or getting done, take them off the heat until shrimp is done. Keep a watchful eye on your foods.
• Once the shrimp is done on the grill, the should be slightly firm, slightly browned, yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it, Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right, cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked.
• Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir.
• Serving:.
• You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp, pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a "little taste" before they come back for more. Yet, despite appearances, the aroma, flavors and different textures will be good. Usually, this will serve 4 people. If you make a whole box of pasta, some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce, add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas, but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers, if good and fresh will have an almost sweet taste to offset the spices, but be an excellent match with the shrimp's texture.
• This goes great with a nice spring-mix type salad, crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .

CAYENNE SHRIMP FETTUCCINE

Steps:

• Cook noodles according to package.
• Melt butter with the oil in a large skillet over medium-high heat. Add garlic and shrimp, cook until shrimp turn pink, but do not allow garlic to brown.
• Add parsley, mushrooms, onions, and cayenne pepper; saute for 1 minute.
• Add flour, mix thoroughly and add wine. Simmer for 30 seconds then add cream and heat through.
• Drain noodles and add to sauce with half of the grated cheese. Fold in gently until cheese is melted. Salt lightly.
• If sauce is too thin, continue heating until sauce reduces. Garnish with chopped parsley and additional grated cheese. Serve immediately.

CAYENNE SHRIMP STIR FRY

Steps:

• Toss shrimp with salt& cayenne.
• Heat oil, on high, in non-stick pan.
• Saute shrimp, stirring often, about 2 minutes.
• Remove shrimp.
• In the same pan, saute garlic and green onions for about 1 minute.
• Add peas, vegetables and chicken broth.
• Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender.
• Return shrimp to pan, with lemon zest and cook for 1 more minute.
• Serve with rice.

CAYENNE SHRIMP

Steps:

• Cook garlic in oil.
• Add shrimp and cayenne pepper and set aside.
• Cook pasta, add snow peas and boil one minute.
• Mix with remaining ingredients.

CAYENNE SHRIMP WITH LEMON

Steps:

• 1. Cook rice according to package directions, but omit salt and margarine.
• 2. While rice is cooking, spray large nonstick skillet with nonstick cooking spray .
• 3. Heat over medium-high heat until hot.
• 4. Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.
• 5. Reduce heat to medium-low.
• 6. Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely.
• 7. Add lemon juice; stir to blend thoroughly.
• 8. To serve, arrange cooked rice on serving platter.
• 9. Spoon shrimp mixture over rice.
• 10. Serve with lemon wedges.