Grilling, Smoking and Barbecuing Recipes
Blackened BBQ Grilled Shrimp
This dish calls on the Cajun tradition of "blackening," which involves buttering and seasoning fish (or shrimp, in this case) before sizzling it in a hot cast-iron pan. For this dish, however, feel free to use a cast-iron stovetop grill or thread the shrimp onto skewers to cook on a gas or charcoal grill. Any way you decide to make it, this dish will become a favorite.
- 2 tablespoons smoked or regular paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1/4 cup Challenge Dairy Butter, melted
- Bamboo skewers soaked in water (optional)
- Combine the blackening spices together in a small bowl until mixed well.
- Brush the shrimp generously with melted butter.
- Generously coat each with blackening seasoning.
- If using a BBQ grill, thread shrimp onto skewers and grill over medium-high heat, 1 to 2 minutes per side. The shrimp should be pink and opaque. Serve hot.
- If using a cast iron skillet, preheat to medium-high and cook shrimp for 1 to 2 minutes per side.