Blackshrimp 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:

• First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
• Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
• Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
• Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
• With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
• I go very heavy on the seasoning because I like it very hot.
• Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
• Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
• This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
• I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.

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:

• Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
• Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
• Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.