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Created by Chef Remy
Fat Gulf shrimp buried in homemade Cajun spices and kissed by a screaming-hot cast iron skillet, each bite delivering smoky char, bright heat, and the sweet ocean flavor of the Gulf.
The blackening technique changed everything. When that spice-crusted shrimp hits a smoking-hot skillet, something magical happens. The spices bloom in the heat, the butter sizzles and browns, and a dark, complex crust forms in seconds. Underneath? Perfectly pink, tender shrimp that snaps when you bite into it.
At Lagniappe, we go through cases of Gulf shrimp every week for this dish alone. The secret isn't complicated: good shrimp, a proper spice blend, and a cast iron skillet hot enough to make you nervous. Most home cooks don't get the pan hot enough. They're afraid of the smoke, the sizzle, the intensity. Don't be. That smoke is flavor leaving your kitchen.
My grandmother Evangeline didn't blacken shrimp (that technique came later), but she taught me the principle behind it: build flavor in layers. Season the shrimp themselves. Let the spices toast in the fat. Finish with butter stirred in off the heat. Every step adds depth. By the time that shrimp reaches the plate, it's carrying four generations of Louisiana flavor wisdom.
You'll set off your smoke alarm. Open the windows, turn on the exhaust fan, and keep cooking. That's how you know something real is happening in that pan.
Quantity
2 pounds
peeled and deveined, tails on
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
2 teaspoons
Quantity
1 1/2 teaspoons
Quantity
1 teaspoon
freshly ground
Quantity
1 teaspoon
Quantity
1 1/2 teaspoons
Quantity
8 tablespoons (1 stick)
divided
Quantity
2 tablespoons
Quantity
4 cloves
minced
Quantity
1
juiced
Quantity
2 tablespoons
chopped
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| large Gulf shrimp (21-25 count)peeled and deveined, tails on | 2 pounds |
| paprika | 2 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| dried thyme | 2 teaspoons |
| dried oregano | 2 teaspoons |
| cayenne pepper | 1 1/2 teaspoons |
| black pepperfreshly ground | 1 teaspoon |
| white pepper | 1 teaspoon |
| kosher salt | 1 1/2 teaspoons |
| unsalted butterdivided | 8 tablespoons (1 stick) |
| vegetable oil or clarified butter | 2 tablespoons |
| garlicminced | 4 cloves |
| lemonjuiced | 1 |
| fresh parsleychopped | 2 tablespoons |
| lemon wedges | for serving |
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, white pepper, and salt in a small bowl. Whisk it together until uniform. This is your blackening spice, and making it fresh matters. Pre-made blends sit on shelves for months, losing their punch. Your homemade version will be bold and alive.
Pat the shrimp completely dry with paper towels. This is critical. Wet shrimp steam instead of sear, and steaming is the enemy of that beautiful char we're chasing. Spread the shrimp on a sheet pan and sprinkle generously with the spice blend, tossing to coat every surface. Use about three-quarters of the blend, saving the rest for adjustments.
Set your largest cast iron skillet over high heat for a full five minutes. You want it so hot that a drop of water vaporizes on contact, not sizzles. The pan should be faintly smoking before any food touches it. Melt 2 tablespoons of butter with the oil in the pan. The butter will foam aggressively and start to brown almost immediately. That's what you want.
Working in two batches (crowding the pan drops the temperature and causes steaming), add half the shrimp in a single layer. Don't touch them. Let them sear undisturbed for 60 to 90 seconds. You'll see the edges turn opaque and the spices darken into a proper crust. Flip each shrimp and cook another 60 seconds until just cooked through. The shrimp should be pink with char marks, not rubbery. Transfer to a plate.
Add another tablespoon of butter to the pan and let it melt and foam. Add the remaining shrimp and repeat the process: 60 to 90 seconds per side, no touching, no crowding. Transfer to the plate with the first batch.
Reduce heat to medium. Add the minced garlic to the pan and stir for 30 seconds until fragrant but not browned. Remove the pan from heat entirely. Add the remaining 4 tablespoons of butter, stirring as it melts into the garlicky pan drippings. The residual heat will melt the butter without browning it, creating a silky sauce that captures all those blackened spice flavors left in the pan.
Return all the shrimp to the pan and toss gently in the butter sauce. Squeeze the lemon juice over everything, toss once more, and taste. Add more of your reserved spice blend if it needs a kick. Scatter the parsley over the top and serve immediately with lemon wedges on the side. This dish waits for no one. The butter sauce will tighten and the shrimp will overcook if you let it sit.
1 serving (about 220g)
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