Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
Serve and enjoy!
Variation:
Note:
The shrimp in this recipe can easily be grilled instead of being smoked.
Heat
grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on
the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes
or until done.
In a large bowl, toss the prawns with oil, paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper and cayenne pepper. Place the prawns on smoker racks.
Light a cobblestone and wait a few minutes until it has turned grey.
Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
Toss the prawns and calamari in the Cajun spices (in separate bowls).
Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
Season with salt and pepper and serve right away in the pan.