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_.
Blackened Shrimp with Summer Vegetables
- 1 stick unsalted butter plus 4 tablespoons
- 28 large shrimp peeled, tail on and deveined
- 3 tablespoons creole 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
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.
Note: Season the vegetables a little at a time with the creole seasoning at each stage to build flavors.