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Created by Chef Remy
Sweet Gulf shrimp seared in a screaming hot skillet until the spices bloom into a dark, aromatic crust, then nestled into a flour tortilla with cool, crisp romaine and a Caesar dressing that knows its way around cayenne.
Cast iron and Cajun seasoning belong together like rice and gravy. When that spice-crusted shrimp hits a properly heated skillet, something magical happens. The cayenne and paprika bloom in the butter, caramelizing against the sweet Gulf shrimp, building a crust that is almost bitter at the edges but complex and layered underneath. This is the bayou way of making lunch memorable.
At Lagniappe, we serve a version of this wrap to the kitchen staff during busy shifts. Quick to make, easy to eat with one hand, and packed with enough flavor to get you through a dinner rush. The secret is in the Caesar dressing. Forget the bottled stuff. We add a touch of Creole mustard and extra garlic, plus enough cayenne to remind you where you are. The cool, creamy dressing against that hot blackened shrimp creates the kind of contrast that makes you close your eyes and pay attention.
My grandmother Evangeline would have called this fancy, but she also would have eaten three of them. Good food does not need to be complicated. It needs to be seasoned properly, cooked with confidence, and served with generosity.
Quantity
1 1/2 pounds
peeled and deveined
Quantity
2 tablespoons
Quantity
4 tablespoons
divided
Quantity
4
Quantity
1 large head
inner leaves only
Quantity
1/2 cup
freshly grated
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
2 teaspoons
Quantity
1 teaspoon
Quantity
4 cloves
minced fine
Quantity
4
minced (or 1 teaspoon anchovy paste)
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
1/4 cup
Quantity
to taste
Quantity
to taste
freshly cracked
| Ingredient | Quantity |
|---|---|
| large Gulf shrimp (21-25 count)peeled and deveined | 1 1/2 pounds |
| Cajun blackening seasoning | 2 tablespoons |
| unsalted butterdivided | 4 tablespoons |
| large flour tortillas (10-inch) | 4 |
| romaine lettuceinner leaves only | 1 large head |
| Parmesan cheesefreshly grated | 1/2 cup |
| mayonnaise | 1/2 cup |
| fresh lemon juice | 2 tablespoons |
| Dijon mustard | 2 teaspoons |
| Creole mustard | 1 teaspoon |
| garlicminced fine | 4 cloves |
| anchovy filletsminced (or 1 teaspoon anchovy paste) | 4 |
| Worcestershire sauce | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| olive oil | 1/4 cup |
| kosher salt | to taste |
| black pepperfreshly cracked | to taste |
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Creole mustard, minced garlic, anchovies, Worcestershire, and cayenne. Stream in the olive oil while whisking until smooth and emulsified. Taste it. Adjust the salt, pepper, and cayenne until it has a pleasant kick that lingers without burning. The dressing should taste bright from the lemon, savory from the anchovies, and just a little dangerous from the cayenne. Refrigerate while you prepare the shrimp.
Pat the shrimp completely dry with paper towels. This is critical. Wet shrimp will steam instead of blacken, and you will miss all that beautiful crust. Spread them on a sheet pan in a single layer and season generously on both sides with the Cajun blackening seasoning. Use your hands to make sure every shrimp is coated. Let them sit at room temperature for ten minutes while the skillet heats.
Set your cast iron skillet over high heat for five full minutes. You want it screaming hot. When you hold your hand six inches above the surface and feel serious heat radiating up, you are ready. The pan should be almost smoking. This high heat is what makes blackening work. It blooms the spices instantly and creates that characteristic crust without overcooking the delicate shrimp inside.
Add 2 tablespoons of butter to the hot skillet. It will foam aggressively and start to brown almost immediately. Working quickly, add half the shrimp in a single layer. Do not crowd them. You should hear an aggressive sizzle the moment they touch the pan. Cook without moving for 90 seconds until the underside develops a dark, almost charred crust. Flip and cook 60 seconds more. The shrimp should be pink throughout, slightly charred on the exterior, and curled into a loose C shape. Transfer to a plate. Add remaining butter and repeat with the second batch.
While the shrimp rests for a minute, slice the inner romaine leaves crosswise into half-inch ribbons. You want pieces small enough to bite easily in a wrap but large enough to retain some crunch. Toss the romaine with about half the dressing and a generous handful of Parmesan. The lettuce should be lightly coated, not swimming. Reserve the remaining dressing for drizzling.
Heat your tortillas directly over a gas flame for about fifteen seconds per side, or in a dry skillet for thirty seconds per side. You want them pliable and warm with a few char spots. A cold tortilla will crack when you try to roll it. A warm tortilla folds like a dream.
Lay a warm tortilla on your work surface. Arrange a generous line of dressed romaine down the center, leaving about two inches clear at the bottom and sides. Top with five or six blackened shrimp, a drizzle of extra dressing, and a final sprinkle of Parmesan. Fold the bottom edge up over the filling, then fold in the sides and roll away from you into a tight cylinder. Cut on the bias if serving immediately, or wrap in foil for transport.
1 serving (about 350g)
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