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)
- Blackened Spices: Combine the blackening spices together in a small bowl
until mixed well.
- BBQ Shrimp: 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, 1-2 minutes per side. The shrimp should be pink and opaque. Serve hot.
- If using a cast iron skillet, pre-heat to medium-high and cook shrimp for
1-2 minutes per side.
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