Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds extra-large shrimp (peeled, deveined, with the tails removed)
  • 5 tablespoons unsalted butter (divided)
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon ground dried thyme
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 2 teaspoons kosher salt
  • Optional garnishes (one tablespoon chopped parsley, the juice of one-half of a lime.)

Instruction

  • Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
  • Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
  • Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the crustaceans. Turn over and repeat with the butter and seasoning.
  • Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
  • When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over, and cook for another minute or until the thickest end of the has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
  • Remove the skillet from the heat immediately and then quickly remove the shellfish from the pan. If not, they will continue to cook and could become tough and stringy.
  • Optional, garnish with chopped parsley and a splash of lime juice. Serve immediately.