Blackened (authentic flavor!) – Slim kitchen

The shrimp are lean and high in protein and absorb any flavor you add to them, which is why I love to apply them in my homemade black seasoning! Blackening seasonings are key to turning regular seafood into smoky and spicy dishes, such as this black salmon and roasted black tilapia.

If you like spicy and smoky, you need to run to the kitchen to make this recipe. The preparation is simple, I can’t believe the taste. Plus, you can use them in almost anything like tacos, burrito bowls, lettuce packaging, pasta dishes, tortillas and salads. The options are endless!

What’s there Turn black What does it mean?

The blackened seasoning originated in Louisiana and was known by chef Paul Prudhomme in the 1980s. He initially used it for black red fish, coated the fish with a bold spicy mixture, and then burned it with a torn hot cast iron skillet. The idea is to create a dark, delicious crust without burning food, letting the spices grill and paste.

The seasoning itself is rooted in Cajun and Creole cooking, which stand out from the influence of French, African, Spanish and Native Americans. It usually includes chili powder, garlic powder, onion powder, thyme, oregano, chili, chili, black pepper and salt. It’s all about bold, layered flavors, and a little calorie. It’s not just for spicy.

When it comes to shrimp, blackening just means they are coated with blackened seasoning and cooked quickly on the oven, oven or stovetop until the outside turns into a dark black shell. The heat brings out the spice, which makes the shrimp smoky with slightly crisp edges while keeping the inside juicy. This is a bit like the spicy version of easy pepper shrimp!

How to make homemade black seasonings

Blackened seasonings are very easy to make and most people have what they need in a spice cabinet. Plus, having it at home means you can adjust the amount of each spice to make it perfect for the palette. Add some extra heat, throw away some extra garlic, and make it. Here is the basic recipe for these shrimps. Note that many people use chili powder instead of chili powder, and some people also add some thyme. This recipe allows you to store larger batches with spices.

• 3 tablespoons. Smoked paprika
• 1 tablespoon. Garlic powder
• 1 tablespoon. Dried oregano
• 1 tablespoon. Onion powder
• 2 teaspoons. Chili powder (adjust the taste)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• Salt and pepper

Expert tip: Some people add a hint of brown sugar to balance the spicy flavor of this seasoning, but it’s up to you!

What size of shrimp is best for this recipe?

Medium to large or giant shrimps are best for this recipe, as smaller shrimps are easily overcooked.

Can these be baked? Can they bake?

This darkened Cajun shrimp recipe works well in the grill or oven. The only adjustment you want to make is to melt all the butter and throw away with shrimp and spices instead of throwing some butter into the pan. On the grill, it takes 1-2 minutes per side of the shrimp. Sometimes it’s best to put them on the skewers to make turning the shrimp easier. They can overcook during the time they flip each shrimp. For the oven, place the shrimp on a baking sheet covered with foil. Preheat the oven to 400 degrees and cook for 8-10 minutes until the shrimp is opaque.

Tips for avoiding rubber shrimp

Here are some quick tips for some of the best black shrimp:

• Don’t be too familiar with it: You want to start with a hot pan so that the shrimps sizzle and cook immediately after hitting the pan.
• Give enough space: You also want to give the shrimp some space so that they are grilled outside without moving. A crowded pot will cause the shrimp to steam without the crisp coating you want for the black shrimp.

Ideas for serving black shrimp

There are many different ways to serve this spicy shrimp. These are the ones I do most, but to be honest, the possibilities are endless. They also made killer appetizers for parties and holidays. I almost always include them in my holiday appetizers.

• Tacos: Warm up some corn tortillas and make these shrimp tortillas with cilantro slices! Top with drizzled creamy shrimp taco sauce, with a creamy buttery flavor. Spicy kicks of black seasoning paired with mango black bean salsa.
• Rice bowl: Pile black shrimp into a shrimp taco bowl with fresh avocado sauce, pickled red onions, homemade salsa Roja, chopped cheese, black beans and cherry tomatoes!
• salad: I like to make a Cobb-style salad styled with ST and a large bowl of crisp lettuce. Then add the diced tomatoes, red onions, cooked turkey bacon, blue cheese, boiled eggs and avocado.
• pasta: The Cajun style blackened shrimp pasta dish is hard to resist, with a spicy cream sauce sprinkled with tomatoes and bell peppers. First cook the shrimp as directed by the recipe until opaque and set aside. Then, set the shrimp aside. Then add a diced bell pepper and half a diced onion to the same pot and cook for 6-8 minutes until tender. If they start to stick, add 1-2 tablespoons of water, lower the heat to a low level, then add a can of diced tomatoes (unwatered) and 1/4 cup of cream cheese. Make some extra blackened seasoning and add it to the mixture. Cook until the cream cheese melts and forms a sauce. Taste and season if needed. Then mix well with 8 ounces of pasta.
• Spaghetti Pumpkin Boat: Follow the same pasta recipe as above, but make it with spaghetti squash. Throw everything away with spaghetti squash and serve half as you need it.
• Lettuce wrap: If leftovers almost never happen to happen to our leftovers, I usually make lettuce wraps with corn, black beans and avocado. Fast, easy and delicious.

Storage and heating

Here is the best way to store and reheat leftovers:

• Storage: Place the remaining shrimp in a refrigerator in an airtight container or self-sealed bag for 3-4 days, or in a freezer for up to 3 months. Allow the shrimp to thaw overnight before reheating.
• Reheat: Reheat the shrimp on stovetop over medium heat to keep the shrimp crispy.
• Leftovers: After reheating, make black shrimp bowls with shrimp for lunch or dinner!