Blackened Shrimp with Creole Sauce

by admin on March 11, 2010

1/2 tsp. dried basil
1 tsp. garlic powder
1/2 tsp. cayenne pepper
3 tsp. paprika
1 Tbsp. salt
6 shrimp (21-25 ct.)
1/2 tsp. white pepper
1/4 cup olive oil
1/2 tsp. oregano
1/2 tsp. thyme

Mix all spices together and set aside. Peel shrimp and dip into seasoning mixture. Heat a cast iron skillet on high. Add shrimp when pan is hot and cook until done.

Creole Sauce:
1/2 cup skinned and seeded yellow and red tomatoes
1 tsp. fresh garlic
1/4 cup cubenell peppers
1/4 cup pablano peppers
1 sprig of cilantro
Salt and pepper to taste
3 green onions
Pinch of parsley
3 Tbsp. olive oil
2 Tbsp. blackening seasoning

In a medium saute pan, add oil and heat. Add green onions and garlic and cook for a few minutes. Add peppers, cilantro and cook until soft. Add tomatoes and blackening seasoning and cook over medium heat until all ingredients start to sauce. Simmer sauce for 5 minutes until ready to serve.

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