Blackened Grilled Shrimp
Blackened Grilled Shrimp
Blackened seasoning was made popular in the 1980’s by the godfather of Cajun and Creole cooking, Paul Prudhomme. The seasoning was used to mimic open-fire grilling, but on cast iron in a commercial restaurant kitchen; creating a blackened crust. Blackened seasoning is great on chicken, fish, seafood, and vegetables; giving a nice smokey flavor.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb 16-20 ct. shrimp peeled and deveined
Blackened Seasoning
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
Instructions
- Mix together the blackened seasoning.
- Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning.
- Add 5-6 shrimp on each skewer.
- Let the charcoal turn gray in a chimney starter. Pour the charcoal into the grill in a single layer and place on the grill grate. Place the skewers directly over the charcoal.
- Grill for 3-4 minutes a side until the shrimp are cooked through.
