When I think about grilling, I crave cooked meats or fish with an intense smoke flavor. Lately, I have been experimenting with different ways to enhance this taste I desire. The results? Blackening spice.
Did you know? The “blackening” technique typically requires dredging in melted butter and a dark spice rub. This cooking method is commonly used in Cajun cuisine (think spices, like smoked paprika, salt, ground peppercorn, chili pepper, garlic, and so on).
Usually, blackening requires cooking in a hot, iron skillet, but it’s summertime and I want a seriously spiced piece of grilled meat or fish. If you’re like me, you are bound to enjoy this recipe for Blackened Shrimp. Make it as an appetizer or top off a pasta or salad!
Makes: 4 Servings
Prep Time: 5 minutes
Total Time: 10 minutes
- 1 pound jumbo shrimp, peeled, deveined, cooked or uncooked
- 2 tablespoons paprika
- 1 ½ tablespoons light, unsalted butter, melted
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Mix all spices together.
- Melt butter in a pan or in the microwave for 25 seconds. Pour over shrimp and toss to coat evenly.
- Dredge shrimp in the spice rub. (Note: Assemble shrimp onto skewers to facilitate even cooking on the grill)
- Grill over high heat for about two minutes per side.
Nutrition Facts Per Serving: 252 Calories, 6 g Fat (2.5 g Sat), 232 mg Cholesterol, 262 mg Sodium, 4 g Carbohydrate, 1.5 g Fiber, 25 g Protein
Article originally published on the Pathmark Nutrition Tip Blog