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Blackened Shrimp

  • 2 pounds large shrimp, shelled, deveined, and butterflied
  • ¼ cup blackening seasoning (store-bought or see recipe below)
  • 1 tablespoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, melted in a shallow bowl

For Blackening Seasoning:

  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper, or to taste
  • ½ teaspoon freshly ground black pepper

Preheat a cast-iron skillet over high heat. Meanwhile, combine the blackening seasoning and the salt in a shallow bowl and set aside.

Dip the shrimp in the butter, shaking off any excess before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet and cook each side for about 30 seconds to 1 minute, just until the meat turns opaque. Butterflied shrimp cook very quickly, so watch them. Blacken all the shrimp and serve immediately.

Makes 4 servings.

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