Cajun Blackened Shrimp

After dating someone of Cajun descent, I became much more interested in Cajun cuisine even though the relationship did not last. I started frequenting (aka ordering delivery because we’re in a pandemic) Stevie’s on Pico and their Cajun food is DELISH! I really love their gumbo. While I do want to try making gumbo myself, I find it to be a little intimidating with all of the ingredients and fresh seafood. Someday though, I will try! Whenever I order delivery, I try to make it worth it by ordering enough food to last a couple meals at least. In addition to their gumbo, I’d order fried chicken and blackened shrimp. I love shellfish so the blackened shrimp really left an impression on me.

After researching recipes for blackened shrimp and experimenting a few times, I think I have a recipe that works! This dish is definitely going to make it into my weekly rotations. Super easy to make and so good!

CAJUN BLACKENED SHRIMP (serves 1 as a main)

Ingredients
• about 10 raw shrimp—peeled, deveined, tail off. Make a shallow cut along side the back.
• ¼-½ tsp chili powder
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp garlic powder
• ½ tsp sugar
• ¼ tsp salt
• ½ tsp black pepper
• 2 cloves of garlic, thinly sliced
• 1½ tbsp extra virgin olive oil
• cilantro, chopped for garnish

Directions:

In a bowl, combine all of the dried spices together (except for the fresh garlic) w ½ tbsp of olive oil. Add shrimp into the bowl and thoroughly coat with spice rub. Marinate for 30 minutes. Heat 1 tbsp of olive oil in a skillet over medium heat. Add shrimp and cook one side for about 3 minutes. Flip over and cook for another minute. You may need to add more olive oil and lower heat. Then add sliced garlic to the skillet and continue to cook with the shrimp for about 1 more minute. Serve over rice with a wedge of lime. Sprinkle cilantro on top.

Alternative last step: After shrimp and garlic are cooked, remove from skillet and set aside. Keep pan on stove on medium low heat. Add a little olive oil or a ½-1 tbsp of water to deglaze all of the good bits left in the pan (that is if those bits aren’t too burnt). Cook for a couple minutes while scraping the bottom of the pan. Then add rice into the pan to scoop up all that goodness. Plate the rice. Add the shrimp and garlic on top. Sprinkle cilantro over the dish and serve with a wedge of lime.