vCooking Lesson #1084: New Orleans-Style Blackened Shrimp

…from the Perspectives’ Kitchen

How you doin’? The first time I ever had “blackened” anything was at Paul Prudhomme’s K-Paul’s Louisiana Kitchen in the 1970’s. He cooked up a blackened white fish in a hot cast iron skillet that was so hot the fish floated above the bottom of the pan.
 
If you’ve only ever had blackened seafood in a restaurant, get ready to raise your dinner game. My quick-cooking, flavor-packed New Orleans-Style Blackened Shrimp delivers bold Cajun spice and a satisfying blackened char in just 20 minutes.
 
The Cajun magic comes from my homemade blackening seasoning blend. Mixing your own blend lets you control the heat, dial in the depth of flavor and skip the extra salt or additives often found in store-bought versions. Whether you pile the shrimp onto tacos, toss them in a salad, or serve them over grits or rice, this recipe is an easy win for any night of the week.
 
Cook the shrimp in batches to avoid overcrowding the pan. Shrimp that cooks too closely  together will release moisture and steam instead of getting crispy, flavorful, browned edges. Also, try not to move the shrimp during cooking. The more you move it, the more liquid it will release.
 
You can even kick it all up a notch or two by making New Orleans-Style Blackened Shrimp on the grill (Texas-style) by preheating a gas grill to high (450°F to 500°F). Prepare the shrimp by threading the seasoned shrimp onto 9 to 10 (10-inch) metal or soaked wooden skewers, and place on well-oiled grates. Grill uncovered and undisturbed, until the shrimp are charred and opaque, only about 2 minutes per side.
 
Serve my spiced shrimp as an appetizer with your favorite aioli, over buttered rice, or tucked into a sandwich for a flavorful Cajun lunch.
 
Prep time:  20 minutes
Cook time:  4 to 5 minutes
Yield:  4 to 6 servings 
 
Ingredients 
5 tablespoons unsalted butter, divided
2 teaspoons minced garlic cloves
1 teaspoon grated lemon or lime zest
1 tablespoon fresh lemon or lime juice
1/4 teaspoon crushed red pepper
1 1/4 teaspoons kosher salt, divided
​
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1-1/2 pounds large (21/25 count) peeled and deveined raw shrimp, patted dry
2 tablespoons chopped fresh parsley
8 lemon or lime wedges, for serving
 
Directions

1. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the butter-garlic mixture to a small heatproof bowl; do not wipe skillet clean.
4. Stir in the lemon or lime zest and juice, crushed red pepper, and 1/4 teaspoon salt. Cover with aluminum foil to keep warm.
5. In a large bowl stir together chili powder, cumin, garlic powder, onion powder, basil, parsley, oregano, thyme, cayenne, black pepper, and remaining 1 teaspoon salt until well combined.
6. Add shrimp and toss to coat, pressing to adhere, if needed.
7. Heat 1 tablespoon butter in reserved cast iron skillet over high until it melted.
8. Add half of the shrimp (about 18) in a single layer; cook, undisturbed, until shrimp have a dark brown crust on underside, about 2 minutes.
9. Turn the shrimp over and continue to cook, undisturbed, until shrimp are opaque and seasoning starts to blacken all over, 1 to 2 more minutes.
10. Transfer to a plate.
11. Repeat with remaining 1 tablespoon butter and the other half of shrimp.
12. Garnish with chopped parsley.
13. Serve over rice with lemon wedges and reserved lemon-butter mixture.

-------------------------------------------
ChefSecret:  Make the spice mix ahead. The spice mix can hold for up to one month in an airtight container.

Quip of the Day:  An elderly Rabbi and an elderly Priest are good friends in the retirement home. One day the priest asks, "So tell me, Benjamin, be honest now, have you ever had bacon?" The old rabbi sighs and leans back, "Ashamedly yes. One day, in my youth, I gave into temptation and had bacon wrapped shrimp with cheese sauce.”

Now tell me Sean, be honest now, have you ever had sex?" The old priest sighs, leans back and says, "For my sins, yes. Once, in my youth, I gave into temptation and had a one night stand with my housekeeper." The Rabbi leans in closer, "It's better than bacon, isn't it?"
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #BlackenedShrimp #NewOrleansStyle #PaulPrudhomme #BlackeningSpices #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

---