Blackened Shrimp
Equipment
- cast iron skillet
Ingredients
- 2 lbs uncooked large shrimp peeled and deveined
- 6 tablespoon butter melt only 4 of them
- 2 tablespoon olive oil
- 2 tablespoon paprika
- 4 teaspoon garlic powder
- 4 teaspoon onion powder
- 4 teaspoon dried Italian herbs or a mixture of oregano and thyme, plus basil if you have
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
Instructions
- Before cooking blackened shrimp, remove the shell and devein the shrimp. If you are serving them as an appetizer, leave the tail on. But if you will enjoy them as a main dish, remove the tail as well. Then, pat the shrimp dry with a paper towel and put them into a mixing bowl.
- In another small bowl, mix together the spices and herbs for the blackening seasoning.
- Toss the shrimp with 4 tablespoon of melted butter and then with the seasoning blend.
- Preheat a large cast-iron skillet over medium-high heat. Add the oil (make sure it sizzles) and 2 tablespoon of butter. Let the butter melt and make sure the grease sizzles. Then add the shrimp in one even layer. If needed, cook them in batches!
- Cook shrimp until pink and opaque on one side, about 1-2 minutes. Then, flip to the other side and cook for an additional 1-2 minutes. The time will depend on the size of the shrimp!
- Take them out of the pan as soon as they're fully cooked. Serve with lime wedges and chopped parsley as an appetizer or over grits, creamy polenta, zoodles, or pasta.
Recipe Video
Recipe Notes
Nutrition
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