Blackened Skillet Shrimp Food

BLACKENED SHRIMP

Steps:

• Combine the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl. Dump the mixture over the shrimp and mix well. Set aside to marinate for 30 minutes.
• Heat the olive oil in a skillet over medium-high. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes.
• Add the garlic, stir, and cook for 30 seconds. Garnish with cilantro and lime wedges to serve.

BLACKENED SHRIMP

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.

BLACKENED SHRIMP

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.

BLACKENED SHRIMP

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.

REGAL ALASKAN'S BLACKENED SHRIMP OR HALIBUT

Steps:

• This recipe is designed to feed however many people you want. Just adjust the amount of melted butter, blacken seasoning, and hollandaise to accommodate the number of servings you need.
• For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well.
• For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter until the shrimp is cooked thoroughly.
• Add the blacken seasoning to taste and allow the mixture to cool.
• After the ham and shrimp mixture has cooled, fold together the shrimp/ham mixture, diced tomato, green onion, and hollandaise sauce.
• For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker.
• For shrimp: peel, de-vein, and butterfly the shrimp.
• For halibut: cut halibut filets to 1/4 to 1/2 inch thickness.
• Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning.
• Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning.
• Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into.
• This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven.
• WARNING: You will create a large amount of smoke when using this cooking method.
• DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE!
• (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.

BLACKENED SHRIMP

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.

BLACKENED SHRIMP STROGANOFF

Steps:

• Peel and devein shrimp.
• In small mixing bowl combine shrimp and oil.
• Add blackened seasoning,stirring to coat shrimp.
• Set aside.
• In a 10-inch skillet cook mushrooms and shallot in hot margarineor butter until tender.
• Remove from skillet.
• In same skillet cook and stir shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink.
• Remove from skillet.
• Add the 2/3 vermouth,wine,shrimp or chicken broth to skillet.
• Bring to boiling.
• Cook,uncovered,until reduced to 1/4 cup (2-3 minutes).
• Stir together the sour cream and cornstarch;stir in the 1 cup shrimp or chicken broth.
• Add to skillet.
• Cook and stir until thickened and bubbly.
• Cook 1 minute more.
• Stir in the shrimp,mushroom mixture,roasted peppers.
• Heat through.
• Season to taste with salt.
• Serve over fettuccine or rice.
• Makes 4 servings.