Blackened Shrimp with Remoulade
Blackened Shrimp with Remoulade
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds raw shrimp, peeled, deveined, tails on or off
- 2 tablespoons blackening seasoning
- 2 tablespoons unsalted butter, melted
For the Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 celery stalk, finely diced
- 1 green onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Remoulade Sauce: In a medium bowl, combine the mayonnaise, Creole mustard, fresh lemon juice, Worcestershire sauce, hot sauce, finely diced celery, sliced green onion, chopped fresh parsley, minced garlic, kosher salt, and black pepper. Whisk until well combined. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 5 min
- 2
Prepare the Shrimp: Pat the raw shrimp very dry with paper towels. This is crucial for achieving a good blackening crust. In a bowl, toss the dried shrimp with the blackening seasoning until evenly coated.
⏱️ 5 min
- 3
Heat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's smoking slightly. Add the melted unsalted butter to the hot pan.
⏱️ 2 min
- 4
Cook the Shrimp: Add the seasoned shrimp to the hot pan in a single layer, being careful not to overcrowd the pan. You may need to cook the shrimp in two batches. Cook for 1 to 2 minutes per side, until the shrimp are opaque, pink, and have a dark, blackened crust. Remove cooked shrimp from the pan and set aside.
⏱️ 6 min
- 5
Serve: Arrange the blackened shrimp on a serving platter. Serve immediately with the chilled remoulade sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Shrimp with Remoulade
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds raw shrimp, peeled, deveined, tails on or off
- 2 tablespoons blackening seasoning
- 2 tablespoons unsalted butter, melted
For the Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 celery stalk, finely diced
- 1 green onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Remoulade Sauce: In a medium bowl, combine the mayonnaise, Creole mustard, fresh lemon juice, Worcestershire sauce, hot sauce, finely diced celery, sliced green onion, chopped fresh parsley, minced garlic, kosher salt, and black pepper. Whisk until well combined. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 5 min - 2
Prepare the Shrimp: Pat the raw shrimp very dry with paper towels. This is crucial for achieving a good blackening crust. In a bowl, toss the dried shrimp with the blackening seasoning until evenly coated.
⏱️ 5 min - 3
Heat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's smoking slightly. Add the melted unsalted butter to the hot pan.
⏱️ 2 min - 4
Cook the Shrimp: Add the seasoned shrimp to the hot pan in a single layer, being careful not to overcrowd the pan. You may need to cook the shrimp in two batches. Cook for 1 to 2 minutes per side, until the shrimp are opaque, pink, and have a dark, blackened crust. Remove cooked shrimp from the pan and set aside.
⏱️ 6 min - 5
Serve: Arrange the blackened shrimp on a serving platter. Serve immediately with the chilled remoulade sauce on the side for dipping.
⏱️ 2 min