BLACKENED SHRIMP
This is how to make the best Blackened Shrimp! It's a quick-fix recipe with an easy, homemade blackened spice mix that's perfect for a healthy dinner, as a filler for tacos, a topper for alfredo pasta, grits, and more!
Provided by Kelly Anthony
Time 14m
Number Of Ingredients 11
Steps:
- Combine all of the dry spices and herbs in a small bowl and stir to combine.
- Pat each shrimp dry with a paper towel and them to a large mixing bowl, along with 1 tablespoon of oil. Toss until evenly coated. Then, add the seasoning mix and stir until evenly coated once more. Set aside.
- Add the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Add the butter, and as soon as it has melted, add one single layer of shrimp, leaving a bit of space in between each one.
- Cook for about 2 to 2 1/2 minutes, then flip and cook for 1 1/2 to 2 minutes more on the other side. The shrimp is ready when it is pink and semi-firm to the touch.
Nutrition Facts : Calories 288 kcal, Carbohydrate 1 g, Protein 35 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 444 mg, Sodium 1614 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAJUN PONCHARTRAIN SAUCE
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Provided by Mitra Made This
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
- In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g
CAJUN BLACKENED REDFISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
- Dip the filets into the melted butter, then coat with the seasoning mixture.
- In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
- Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 8.9 g, Cholesterol 102.2 mg, Fat 38 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 11.8 g, Sodium 2077.7 mg, Sugar 6.4 g
REDFISH PONTCHARTRAIN
Steps:
- Melt margarine in a skillet.
- Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
- Add the lemon juice, white wine, and Tony Chachere to the above.
- Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
- Cook in 200°F skillet. Sauté shrimp then add to sauce.
- Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
- Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
- In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
- Pour cooked veggies over bread crumbs.
- Add beaten eggs and 2 cans of broth.
- Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
- Bake approximately 1 hour or until set and lightly browned, but not dried out.
- Preheat cast-iron skillet for 15-30 minutes.
- Reserve 12 tablespoons of melted butter for serving.
- Dip fillet into butter and sprinkle blackening seasoning on both sides.
- Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
- Carefully flip over, so fillets do not break.
- Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
- Remove fish from pan and place onto a large platter.
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
BLACKENED SHRIMP
Blackened shrimp is a spicy meal with bold flavors and it only takes about 20 minutes to make. This simple recipe features pan seared shrimp in a simple homemade blackening seasoning.
Provided by lyuba
Categories Main Course
Time 21m
Number Of Ingredients 12
Steps:
- If you bought shrimp in shells, make sure to shell and devein the shrimp first. (Detailed instructions here.)
- Pat clean shrimp dry with a paper towel and add them to the mixing bowl.
- In another small bowl, mix together all the ingredient for the blackening seasoning.
- Add melted butter to the shrimp and toss to coat them evenly.
- Sprinkle blackening seasoning over the shrimp as you gently mix. Make sure that shrimp is evenly coated in seasoning.
- Preheat a cooking pan over medium-high heat. (Make sure that the pan is completely preheated before adding shrimp.)
- Add a tablespoon of butter and add shrimp after it's melted. Make sure the shrimp are in one even layer.
- Cook shrimp until pink and opaque on one side and then flip to the other side. Cook shrimp just until they are pink and opaque on that side as well. Depending on the size, shrimp will take 4-7 minutes to cook altogether.
- Take them out of the pan as soon and they're cooked and serve with your favorite sides or over pasta.
Nutrition Facts : Calories 411 kcal, Carbohydrate 7 g, Protein 48 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 617 mg, Sodium 3084 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BLACKENED REDFISH WITH SHRIMP
Make and share this Blackened Redfish With Shrimp recipe from Food.com.
Provided by gailanng
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
- Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
- Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
- Remove fish from skillet and set aside to keep warm.
- Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
- Place the blackened redfish on plates and pour over the baby shrimp butter.
Nutrition Facts : Calories 188.7, Fat 17.9, SaturatedFat 9.6, Cholesterol 38.2, Sodium 130.7, Carbohydrate 4.9, Fiber 1.1, Sugar 2.4, Protein 0.8
BLACKENED REDFISH
Cajun style blackened fish, seasoned perfectly for an easy, delicious weeknight main dish.
Provided by Marwin Brown
Categories Main Course
Number Of Ingredients 11
Steps:
- Melt ghee and brush both sides of the fish with it.
- Mix all the spices together in a mixing bowl.
- Season the fish on both sides with the spice mix.
- Heat a cast iron skillet on high heat. It should be smoking hot. Turn your stovetop fan on to it's highest setting. Add the ghee and make sure the entire pan is covered with a layer.
- Add the fish. If cooking with skin on one side then start skin side down first. Add a tbsp butter to the hot skillet for basting. As it begins to melt tilt the pan and using a spoon scoop up the melted butter and continually baste the fish with it. Cook 2-3 minutes depending on thickness. Flip and cook another 2-3 minutes.
- Remove the fish and serve.
Nutrition Facts : Calories 531 kcal, Carbohydrate 3 g, Protein 41 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 218 mg, Sodium 1385 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
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