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Blackened Shrimp W/ Cajun Garlic Butter Recipe Recipe

Ingredients

How to make it

  • Toss shrimp with lemon juice and let marinate for 10 minutes. Don’t let them sit in the lemon juice much longer or you’ll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it’s going to be much longer before grilling.
  • For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.
  • Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.
  • Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.

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The Cook

twill10 Cape Girardeau, MO

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