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Created by Chef Remy
Gulf shrimp kissed by fire and Cajun spices, laid on crusty bread with ripe Creole tomatoes and a cool swipe of homemade remoulade, the kind of appetizer that makes guests lean in and reach for seconds before you've finished plating.
Blackening is one of the great gifts Louisiana gave to American cooking. The technique is simple: you get cast iron screaming hot, you coat your protein in butter and spice, and you let the fire do its work. The spices bloom and char, the butter sizzles and smokes, and in ninety seconds you have flavor that takes other cuisines hours to build. That's the bayou way.
At Lagniappe, we serve a version of this as our signature appetizer, and it disappears faster than I can get it out of the kitchen. The contrast is what makes it sing: hot, spicy shrimp against cool remoulade, the crunch of toasted bread, the bright pop of fresh tomatoes. Every bite gives you something different.
Now here's what most folks get wrong with blackening: they don't get the pan hot enough. You want that cast iron shimmering, almost white-hot. Your smoke detector might have opinions about this. Open the windows, turn on the fan, and don't apologize. Good food sometimes makes noise. The char is not burning; it's the Maillard reaction working overtime, building complexity in seconds that no other technique can match.
The remoulade is pure Louisiana, tangy and bold with Creole mustard and a little horseradish heat. Make it ahead if you can. Like most sauces in our tradition, it gets better as the flavors marry. My grandmother Evangeline always said the best cooks work ahead so they can enjoy their own parties. She was right about most things.
Quantity
1 1/2 pounds
peeled and deveined
Quantity
4 tablespoons
melted
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1 teaspoon
Quantity
1
cut into 24 slices (1/2-inch thick)
Quantity
3 tablespoons
Quantity
3 large
seeded and diced small
Quantity
2 tablespoons
chiffonade
Quantity
1 clove
minced fine
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
freshly ground
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
1
minced fine
Quantity
1 clove
minced fine
Quantity
1 teaspoon
minced
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| large Gulf shrimp (21-25 count)peeled and deveined | 1 1/2 pounds |
| unsalted buttermelted | 4 tablespoons |
| paprika | 2 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| cayenne pepper | 1 teaspoon |
| dried thyme | 1 teaspoon |
| dried oregano | 1 teaspoon |
| black pepperfreshly ground | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| kosher salt (for spice blend) | 1 teaspoon |
| French baguettecut into 24 slices (1/2-inch thick) | 1 |
| extra-virgin olive oil | 3 tablespoons |
| Creole or vine-ripened tomatoesseeded and diced small | 3 large |
| fresh basilchiffonade | 2 tablespoons |
| garlic (for tomatoes)minced fine | 1 clove |
| kosher salt (for tomatoes) | 1/2 teaspoon |
| black pepper (for tomatoes)freshly ground | 1/4 teaspoon |
| mayonnaise | 1/2 cup |
| Creole mustard | 2 tablespoons |
| prepared horseradish | 1 tablespoon |
| fresh lemon juice | 1 tablespoon |
| green onionminced fine | 1 |
| garlic (for remoulade)minced fine | 1 clove |
| capersminced | 1 teaspoon |
| hot sauce | 1/2 teaspoon |
| smoked paprika | 1/4 teaspoon |
| fresh parsley (optional) | for garnish |
Whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, green onion, garlic, capers, hot sauce, and smoked paprika in a small bowl. Taste it. The mustard should sing, the horseradish should whisper, and the whole thing should make you want to dip your finger back in. Adjust the heat and tang to your liking. Cover and refrigerate while you prepare everything else.
Combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, white pepper, and salt in a shallow bowl. Mix well with your fingers, breaking up any clumps. This blend has heat, but it's balanced. If you're cooking for folks who run from spice, cut the cayenne in half. You can always add heat; you can't take it away.
Toss the diced tomatoes with the basil, minced garlic, salt, and pepper. Let this sit at room temperature while you work. The salt draws out moisture and concentrates flavor. Fresh Creole tomatoes from the garden are ideal, but any ripe, flavorful tomato will do. Never use those pale, mealy things from the supermarket in winter. Wait for summer, or use good canned San Marzanos.
Preheat your oven to 400 degrees. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast until golden and crisp, about 8 to 10 minutes, flipping halfway through. You want crunch that holds up to the toppings without shattering into a thousand pieces. Let them cool slightly on a wire rack.
Pat the shrimp completely dry with paper towels. This is not optional. Wet shrimp steam instead of sear, and we're not steaming anything today. Dip each shrimp in melted butter, then dredge through the spice blend, coating all sides. The butter helps the spices adhere and promotes that gorgeous char. Work in batches to keep things organized.
Set your cast iron skillet over high heat for a full 5 minutes. I mean it. Walk away, come back, and let that iron get hot enough to make you nervous. You'll know it's ready when you hold your hand 6 inches above the surface and feel serious heat radiating up. A drop of water should vaporize instantly on contact.
Work in batches so you don't crowd the pan. Add the seasoned shrimp to the dry, screaming-hot skillet in a single layer. You'll see smoke, you'll hear sizzle, and the spices will char almost immediately. Cook 60 to 90 seconds per side until the coating is blackened and the shrimp are just cooked through, curled but not tight. Transfer to a plate. Add a pat of butter between batches if needed.
Work quickly while the shrimp are still warm. Spread a generous smear of remoulade on each toasted bread slice. Spoon a small mound of the tomato mixture on top. Crown each with a blackened shrimp, slightly angled. Scatter fresh parsley over the platter. Serve immediately while the contrast of temperatures is at its peak: warm, spicy shrimp against cool, creamy sauce.
1 serving (about 160g)
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