Phire-cracker Blackened Shrimp
(Courtesy of Spencer from @spencerthecook from Instagram ... )
I grew up in Maryland and one thing every Marylander knows is that Old Bay can be used on anything, and it can, especially seafood. There is however more to the seafood palate that just Old Bay! That's what the driving force was behind this flavor explosion of Phire-cracker Blackened Shrimp with lemon Beurre Blanc sauce! It's smokey and spicy coating on the sweet shrimp along with a tangy and buttery lemon sauce! It's really a pairing that rocks your tastes buds in an incredible way!
For the Phire-cracker Blackened Shrimp:
3 Pounds jumbo shrimp
1/4C Smoked paprika
1&1/2T Onion powder
1T Granulated Garlic
1t Fresh ground black pepper
1/2t Mustard powder
1/2t Oregano
1/2t Chili powder
1/2t Salt
1/2t Corn starch
1&1/2-2t Papa's Pepper (The more the better if you ask me!)
Mix all spices together thoroughly with a whisk. Place dried, thawed (if frozen) shrimp in a bowl. Sprinkle about half the mixture over shrimp and mix gently with your hand to coat the shrimp. Add more spice mixture until all the shrimp are heavily coated in the spice mixture. Place a large non-stick skillet over high heat and spray with a neutral cooking spray like canola oil. Once the pan starts to smoke a little add about a third of the shrimp. Cook the shrimp for about 3 minutes per side until the shrimp is just cooked through and the coating turns dark brown/blackened.
For the Beurre Blanc:
1/2C White wine
1 Small shallot, finely minced
1 Clove garlic, finely minced
3T Lemon juice
2T Heavy cream
8T butter, cut into cubes
Add everything, except butter, to a small sauce pan and bring to a simmer, do not boil. Simmer the mixture until it's reduced by about half. Reduce heat to low and add a cube of butter at a time while whisking vigorously to emulsify the butter as it melts. Continue adding butter and whisking vigorously until all butter is incorporated then remove from heat. Add 1/2t Papa's Pepper premium spice blend (optional). Spoon Beurre Blanc sauce over Phire-cracker Shrimp.
**Cooks note: Use a good wine, not cooking wine. Remember, if you wouldn't drink it, don't cook with it!
For the Phire-cracker Blackened Shrimp:
3 Pounds jumbo shrimp
1/4C Smoked paprika
1&1/2T Onion powder
1T Granulated Garlic
1t Fresh ground black pepper
1/2t Mustard powder
1/2t Oregano
1/2t Chili powder
1/2t Salt
1/2t Corn starch
1&1/2-2t Papa's Pepper (The more the better if you ask me!)
Mix all spices together thoroughly with a whisk. Place dried, thawed (if frozen) shrimp in a bowl. Sprinkle about half the mixture over shrimp and mix gently with your hand to coat the shrimp. Add more spice mixture until all the shrimp are heavily coated in the spice mixture. Place a large non-stick skillet over high heat and spray with a neutral cooking spray like canola oil. Once the pan starts to smoke a little add about a third of the shrimp. Cook the shrimp for about 3 minutes per side until the shrimp is just cooked through and the coating turns dark brown/blackened.
For the Beurre Blanc:
1/2C White wine
1 Small shallot, finely minced
1 Clove garlic, finely minced
3T Lemon juice
2T Heavy cream
8T butter, cut into cubes
Add everything, except butter, to a small sauce pan and bring to a simmer, do not boil. Simmer the mixture until it's reduced by about half. Reduce heat to low and add a cube of butter at a time while whisking vigorously to emulsify the butter as it melts. Continue adding butter and whisking vigorously until all butter is incorporated then remove from heat. Add 1/2t Papa's Pepper premium spice blend (optional). Spoon Beurre Blanc sauce over Phire-cracker Shrimp.
**Cooks note: Use a good wine, not cooking wine. Remember, if you wouldn't drink it, don't cook with it!