BLACKENED SEASONING
Bold & flavorful with a hint of heat. Flavor and spicy meet to create The Blackened Blend. This blend is sure to elevate your chicken, beef, seafood, and pork with notes of paprika, onion, and crushed chilies.
INGREDIENTS: paprika, onion, chili peppers, cayenne, spices.
Have any questions? Click here to read our FAQs.
Bold & flavorful with a hint of heat. Flavor and spicy meet to create The Blackened Blend. This blend is sure to elevate your chicken, beef, seafood, and pork with notes of paprika, onion, and crushed chilies.
INGREDIENTS: paprika, onion, chili peppers, cayenne, spices.
Have any questions? Click here to read our FAQs.
CAJUN BLACKENED SHRIMP
Yields 8 servings
Ingredients:
1 pound large shrimp, peeled and deveined, tail-on
3-4 Tbsp Chauncey’s Blackened Seasoning
Juice of 1 lime
2 tsp lime zest
4 Tbsp Extra Virgin Olive Oil + more for cooking
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 lime, wedges for serving
Instructions:
1. Marinate the Shrimp:
Clean, peel, and devein shrimp. Pat dry with a paper towel. In a mason jar combine Blackened Seasoning, lime juice, lime zest, and Extra Virgin Olive oil. Shake vigorously until combined.
Pour marinade over cleaned shrimp, toss shrimp to evenly coat. Cover tightly with plastic wrap and place in the fridge to marinate for 30 minutes to 2 hours.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until shrimp turn pink and develop a crust.
3. Serve:
Remove the skillet from heat. Sprinkle chopped parsley over the shrimp for a fresh finish. Squeeze juice of 1-2 lime wedges over the shrimp before serving.
Serve with cocktail sauce or aioli for dipping.
Pair with: Chardonnay, or a light Pinot Noir
