The technique of blackening is something that many people over complicate.

 

The technique of blackening is something that many people over complicate. In this recipe, I’ll show you the simplest way to enjoy blackening anything. A technique you can pass down for generations. Below is a recipe of Blackened Shrimp with Summer Vegetables. If you make this deliciousness take a picture and tag me in it on Facebook @HungerTrapShow or IG @kennethtemple_.

 

 

 

 

In this recipe, I’ll show you the simplest way to enjoy blackening anything. A technique you can pass down for generations. Below is a recipe of Blackened Shrimp with Summer Vegetables. If you make this deliciousness take a picture and tag me in it on Facebook @HungerTrapShow or IG @kennethtemple_.

Blackened Shrimp with Summer Vegetables

Blackened Shrimp with Summer Vegetables – This dish celebrates the start of shrimp season with some local produce of delicious corn and cherry tomatoes with a hint of Louisiana hot pepper sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Cajun, Creole
Servings: 4

Ingredients

  • 1 stick unsalted butter plus 4 tablespoons
  • 28 large shrimp peeled, tail on and deveined
  • 3 tablespoons savory blackening seasoning
  • 4 tablespoon canola oil
  • 1 lb. cherry tomatoes halved
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 shallot diced
  • 2 jalapenos chopped
  • 2 garlic cloves minced
  • 24 oz. frozen summer corn
  • 1 zest of lemon
  • 1 juice of lemon
  • 1/4 cup unsalted chicken stock
  • 5 oz. baby spinach
  • to taste Louisiana hot sauce
  • ½ cup parsley chopped

Instructions

  • Heat a non-stick skillet over medium heat and heat 2 tablespoons of oil, add tomatoes and cook for 2 minutes to allow a char to begin, add onion, bell pepper, shallots and jalapeno to skillet and cook for 1 minute, add corn and allow corn to sit for 1-2 minutes, the pressure of the corn helps caramelize the vegetables stir and cook for 5 minutes. Next stir in garlic, lemon zest, lemon juice, chicken stock and cook for 10 minutes. Cut off heat, stir in spinach until wilted.
  • Melt 8 tablespoons of butter and dip shrimp in melted butter. Season shrimp liberally and evenly on both sides with creole seasoning.
  • Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add shrimp cook for 2 minutes, flip and cook for 2 minutes (depending on the size). Remove and sit to the side. (If you have a small skillet repeat this step and sit shrimp in warm oven.)
  • Pour vegetables on a plate then place shrimp on top, sprinkle Louisiana hot sauce and garnish with parsley.

Notes

Season the vegetables a little at a time with the creole seasoning at each stage to build flavors.