Grilled Shrimp Skewers A La Creole
Simple, fast, and tasty.
2 pounds large, fresh shrimp (peeled but leave the tails on)
Tony Chachere’s Lite Seasoning (lower sodium version) or other seasoning blend for seafood
Olive, corn, or peanut oil
Wooden skewers that have been soaked for an hour or two in water
Place shrimp in a glass bowl or in a “zip-lock” type of sturdy plastic kitchen bag.
Sprinkle generously with seasoning and cover with a light coating of oil. Let marinate for ten to fifteen minutes.
Place marinated shrimp on skewers. Don’t overcrowd! Place on a medium-heat grill for a few minutes and turn once. Check for doneness. Too long on the grill and the shrimp become tough. Serve all by themselves or with a mild tomato-based salsa.
Tony Chachere is a man dubbed the “ole master” of Creole cooking. We’ve used his products in our house for years and are delighted that he’s come out with lower-sodium versions of his popular seasoning blends. We especially like sprinkling his all-purpose Creole seasoning on chicken breasts. Let stand and then grill. Very tasty! And so easy.