Through the Lens: Portraits of a Life by the Sea
A photo essay by local documentary photographer Sean Kelly Conway.
Easy
Add a little kick to the buffet table with these zesty seafood and veggie skewers.
Ingredients
SERVINGS: 20
For Cajun Seasoning
- 3 teaspoons salt
- 3 teaspoons garlic powder
- 3-3/4 teaspoons paprika
- 1-1/2 teaspoons ground black pepper
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons cayenne pepper
- 1-3/4 teaspoons dried oregano
- 1-3/4 teaspoons dried thyme
- 3/4 teaspoon red pepper flakes
For Kebabs
- 3 pounds Mayport jumbo shrimp, peeled and deveined
- 4 tablespoons Cajun Seasoning, divided
- 1/4 cup olive oil, plus extra for baking
- 5 bell peppers, multi-colored
- 1 large red onion
- Juice of 1 lemon
Instructions
To make Cajun seasoning: Combine all ingredients and mix well.
To marinate shrimp: In a large bowl, combine shrimp, 3 tablespoons Cajun seasoning and olive oil. Coat shrimp evenly, then cover and place in refrigerator to marinate overnight.
To cook shrimp skewers: Soak 20 wooden skewers in water for at least one hour before cooking. Preheat oven to 400°.
Remove seeds and cut peppers into 1-inch square pieces. Cut red onion into similar sized chunks and separate layers. To assemble kabobs, thread each skewer alternately with onions, peppers and shrimp. You should have 3 to 4 pieces of shrimp on each skewer. Make sure to leave enough room at the ends for handling. Repeat until all shrimp and vegetable pieces have been skewered. Place kabobs on large sheet pan and drizzle with reserved olive oil. Bake for 15 minutes. Set broiler on high and broil kabobs for 2 minutes, until lightly charred. Sprinkle remaining Cajun seasoning and a squeeze of fresh lemon juice over kabobs. Serve immediately.
Meet the Shrimpers
