Think shrimp cocktail. Cooked and served in oyster shells, these are quite possibly the perfect grilled (or baked) appetizer. The sauce is so much better, so much more delicious that stuff you get in a bottle. You’ll want to make a lot of these Cajun shrimp in oyster shells because one or two just isn’t going to get it.
I used stainless steel reusable oyster shells, which have quickly become my go-to servers for seafood and well, just about anything I can fit into them. I can fit two (or even three) large Cajun shrimp into each shell. Even though they go onto a grill or in the oven, they cool off quickly so you can handle them. Just pick them up and slurp them down, just like you were eating oysters. Fun!
Cajun Shrimp in Oyster Shells
- 12 oyster shells
- 8 ounces tomato sauce
- 2 teaspoon dried red pepper flake
- 3 tablespoons steak sauce A.1. is best
- 3 tablespoons olive oil
- 10 cloves garlic minced
- 1 large sweet onion chopped
- 1 pound shrimp 24-30 count, shelled and deveined
- 2 green onions chopped, for garnish
- Fire up your grill for medium heat direct cooking. Or, preheat your oven to 350 F.
- Place the tomato sauce, pepper flake, steak sauce, oil, garlic and onion into a blender and process until smooth.
- Divide sauce between shells. You might have a bit leftover, or not, depending on how much sauce you want in each shell.
- Add the shrimp. Transfer to the grill or oven and cook for 15 minutes or until the shrimp have turned pink and translucent.
- Remove from heat and garnish with green onions before serving.
Nutritional values are approximate.