Blackenedshrimp Recipes

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.

Steps:

• For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
• Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
• For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
• Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.

Steps:

• Preheat oven to 500 degrees.
• Place shrimp in black iron skillet in attractive pattern.
• Squeeze lemon juice over shrimp.
• Sprinkle generously with garlic powder, hot sauce, Worcestershire sauce, salt, and peppers.
• Pat on butter/margarine in small pieces around skillet.
• Place in hot oven for 7 minutes.
• Remove from oven.
• Serve from skillet with hot French bread.

Steps:

• Melt butter in a frying pan over high heat. Add shrimp, honey, balsamic vinegar, mustard, dill, basil, and cayenne. Stir and season with salt and pepper. Cook until honey and balsamic vinegar start to bubble, about 5 minutes. Cover with a lid; cook, stirring occasionally, until liquid is completely reduced and shrimp are blackened in spots, about 10 minutes.