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Blackened Cajun Shrimp
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, mix together 2 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt.
- Coat the peeled and deveined shrimp with the spice mixture, making sure they are evenly coated.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add 2 tablespoons of butter to the skillet and let it melt.
- Once the butter is melted, add the seasoned shrimp to the skillet in a single layer.
- Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
- Remove the skillet from the heat and sprinkle the cooked shrimp with chopped fresh parsley for garnish.
- Serve the blackened Cajun shrimp hot as an appetizer or as a main course with rice or pasta.
Blackened Cajun Shrimp is a spicy and flavorful dish that originated in the Cajun and Creole regions of Louisiana. This dish is a fusion of traditional Cajun and Creole cooking techniques with influences from African, French, and Spanish cuisines. The dish is typically made by seasoning shrimp with a blend of spices such as paprika, cayenne pepper, garlic powder, and onion powder, then searing it in a hot cast-iron skillet to create a blackened crust. One of the most famous chefs associated with Blackened Cajun Shrimp is Paul Prudhomme, who popularized the blackening technique in the 1980s. His restaurant, K-Paul's Louisiana Kitchen in New Orleans, became renowned for its blackened dishes, including the iconic Blackened Cajun Shrimp. Today, the best versions of Blackened Cajun Shrimp can be found in authentic Cajun and Creole restaurants in Louisiana, particularly in New Orleans and the surrounding areas. The key to getting this dish right lies in the perfect balance of spices and the high-heat cooking method, which creates the signature blackened crust while keeping the shrimp tender and juicy. An alternative method for making Blackened Cajun Shrimp is to grill the seasoned shrimp over an open flame, imparting a smoky flavor to the dish. This method is popular in outdoor gatherings and adds a unique twist to the traditional recipe. Whether seared in a skillet or grilled, Blackened Cajun Shrimp is a beloved dish that continues to showcase the rich and diverse flavors of Louisiana cuisine.
15 min
4
250 calories
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