We love grilled shrimp and these disappeared quick!
Today I gave Ella and Taylor the choice between buying salmon or shrimp at the seafood counter and they chose shrimp hands down. I ended up buying both and to their dismay I ended up making the salmon tonight instead of the shrimp. I wasn’t sure what I wanted to do with the shrimp yet so I figured I would do something with them tomorrow night. If I wasn’t a food blogger I would make this again in a heartbeat, but I will probably try to come up with something new for tomorrow night. They weren’t upset with me for long though because the salmon was tasty and they ate it all up.
This shrimp isn’t too terribly spicy. I did think it was a tad bit salty so the next time I make it I will try to get some low sodium creole seasoning. The flavor was spot on though. The Worcestershire and tomato paste give the marinade some depth while the creole seasoning and lemon juice give it some nice fresh flavor.
I served this over some pasta that had been tossed in a little olive oil, salt and pepper. On the side we had some green beans almondine. It was a great Sunday night meal!
- 1 pound shrimp – peeled and deveined
- 2 Tablespoons creole seasoning (low sodium if you can find it)
- 1 Tablespoons olive oil
- 1 teaspoon Worcestershire
- 1 teaspoon tomato paste
- 1 teaspoon lemon juice
- 1 clove garlic minced
- 4 metal skewers
- Combine half of the creole seasoning with the oil, Worcestershire, lemon juice and garlic in a resealable plastic bag. Add shrimp and let marinate for at least ½ hour in the fridge.
- Place shrimp on skewers and discard excess marinade. Sprinkle with the remaining creole seasoning. Place on a medium high grill and cook shrimp about 2-3 minutes on each side (They will be a nice pink color and no longer transparent on the inside.)
- Remove from heat and serve.