Within the mix, some of the powders are smoky, some herbaceous, and some even a bit spicy, but in combination with one another, abundantly flavorful!īlackened Seasoning originated in Louisana with Chef Paul Prudhomme, a famous Lousiana chef. If you love this recipe, you should definitely check out our easy Roasted Shrimp as well! ABOUT BLACKENED SEASONINGīlackened Seasoning is a mix of chili powders, dried herbs, and spices. You can also go by the shrimp count when making your purchase you want to be on the lookout for 16/25 (which means there are 16-25 shrimp per pound). This recipe calls for extra-large/jumbo shrimp - the big ones actually worth peeling. However, the most important thing to keep in mind when picking out your shrimp is their size! It is important to purchase the right size as this affects how long they will take to cook. Traditionally, Blackened Shrimp is made with Gulf Shrimp (i.e., shrimp caught off of the Gulf Shore of the United States). If you like your food on the mild side, feel to leave out the cayenne altogether. It's the cayenne pepper in blackened food that gives it a hit of heat. When you're making Blackened Shrimp at home, you can make it as spicy (or not spicy) as you'd like. Contrary to what many might believe, blackened food is not cooked until it’s burnt - it’s just well seasoned. Serve this Louisiana mainstay as a healthy, quick-fix dinner, as a topper for Cajun Shrimp Pasta, on a creamy bed of grits, or stuffed inside of a taco!īlackened Shrimp is a Cajun dish in which shrimp are coated in Blackened Seasoning and pan-seared. If you prefer your shrimp big, juicy, with a little pop of spice, this dish is for you. Blackened Shrimp is full-flavored and perfectly cooked thanks to a simple, sure-fire cooking method and that famous Louisiana spice blend Southerners know and love - Blackened Seasoning. When Cajun cuisine and shrimp collide, it's truly a beautiful sight to behold, but an even better one to taste.
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