Spicy Cajun Remoulade Bold and Zesty Spicy Cajun Remoulade Sauce Ingredients: 1/2 cup mayonnaise 2 tablespoons Creole or Dijon mustard 1 tablespoon lemon juice 1 tablespoon ketchup 1 teaspoon hot sauce (such as Tabasco) 1 teaspoon Worcestershire sauce 1 teaspoon Cajun seasoning 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper (adjust to taste) 2 tablespoons finely chopped green onions Salt and freshly ground black pepper, to taste Directions: In a medium bowl, whisk together mayonnaise, mustard, lemon juice, ketchup, hot sauce, and Worcestershire sauce until smooth. Add Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, and chopped green onions. Stir to combine evenly. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to develop. Serve as a dipping sauce for seafood, fried foods, or as a spread for sandwiches and po’boys. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: Approximately 90 kcal per 2 tablespoons | Servings: About 8 servings #cajunremoulade #spicysauce #creolesauce #remoulade #cajuncooking #southernfood #dippingsauce #seafoodsauce #spicycondiments #sandwichspread #homemadesauce #boldflavors #easyrecipes #southernstyle #flavorfulsauce #po’boysauce #grilledfood #spicygoodness #mealprepideas #flavorboost Elevate your seafood game with this zesty Spicy Cajun Remoulade — a creamy, bold sauce packed with Cajun kick! Perfect for dipping or spreading.

Fried Butterflied Shrimp Crispy Golden Fried Butterflied Shrimp with Spicy Dipping Sauce Ingredients: 1 lb large shrimp, peeled, deveined, and butterflied 1 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper (optional) Salt and freshly ground black pepper, to taste 2 large eggs 1 cup panko breadcrumbs Vegetable oil, for frying For the spicy dipping sauce: 1/4 cup mayonnaise 1 tablespoon Creole mustard aioli (or Dijon mustard) 1 teaspoon hot sauce 1 teaspoon lemon juice Directions: In a shallow bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs. Place panko breadcrumbs in a third bowl. Dip each butterflied shrimp first in the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels. For the dipping sauce, whisk together mayonnaise, Creole mustard aioli, hot sauce, and lemon juice. Serve alongside fried shrimp. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approx. 300 kcal per serving | Servings: 4 servings #friedshrimp #butterfliedshrimp #crispyshrimp #seafoodrecipes #deepfried #appetizerideas #spicydipping #seafoodlover #easyrecipes #crispyfood #partyfood #fingerfood #southernfood #foodie #quickmeals #shrimprecipes #seafoodfeast #comfortfood #homemadefood #friedgoodness Crunchy, golden, and oh-so-delicious! These Fried Butterflied Shrimp are perfect finger food for any occasion!

Old Charleston-Style Shrimp and Grits Classic Charleston Shrimp and Creamy Stone-Ground Grits Ingredients: 1 cup stone-ground grits 4 cups water or chicken broth 1 cup sharp cheddar cheese, shredded 4 tablespoons butter Salt and pepper to taste 1 lb fresh shrimp, peeled and deveined 6 slices bacon, chopped 1 small onion, finely chopped 1 green bell pepper, diced 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (optional) 1/2 cup chicken broth 2 tablespoons fresh parsley, chopped Juice of 1 lemon Directions: Bring water or chicken broth to a boil in a large saucepan. Slowly whisk in grits. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until creamy and tender. Stir in butter and shredded cheddar cheese into the cooked grits. Season with salt and pepper. Keep warm. In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon pieces and set aside, leaving the bacon fat in the pan. Add onion and green bell pepper to the skillet and sauté for 4-5 minutes until softened. Add garlic, smoked paprika, and cayenne pepper and cook for another minute until fragrant. Add shrimp to the skillet and cook for 3-4 minutes until pink and cooked through. Pour in chicken broth and lemon juice; simmer for 2 minutes. Stir the cooked bacon back into the shrimp mixture. Remove from heat. To serve, spoon a generous portion of cheesy grits into bowls, top with the shrimp and bacon mixture, and garnish with chopped parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 450 kcal per serving | Servings: 4 servings #shrimpandgrits #charlestonstyle #southernfood #comfortfood #cheesygrits #seafoodrecipe #baconlover #stonegroundgrits #southerncooking #shrimprecipe #creamygrits #classicrecipes #foodie #easymeals #weeknightdinner #seafoodlover #homecooking #savoryrecipes #familymeal #louisianacuisine 🦐🍽️ Dive into Southern comfort with this classic Old Charleston-Style Shrimp and Grits! Creamy cheese grits topped with smoky bacon and tender shrimp — a true taste of the Lowcountry! 🤤🌿