ana Blackening is a cooking style most commonly associated with Cajun cuisine. With a wonderful blend of bold spices and a hint of herbs, the shrimp are completely coated in the spice blend.
In this recipe, I used brown sugar, which begins to caramelize as soon as it reaches the pan, thanks to which the spice mixture sticks to the shrimp and becomes crispy and slightly black.
The preparation time is extremely short!
Ingredients
- 20 pieces of cleaned, large shrimps
- 0.75 teaspoon of sweet pepper
- 0.75 teaspoon of brown sugar
- 0.25 teaspoon of ground black pepper
- 0.25 teaspoon of cayenne pepper (chilli)
- 0.25 teaspoon of garlic powder
- 0.25 teaspoon of dried oregano
- 0.25 teaspoon of dried onion
- 0.25 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon melted butter
- lemon juice (optional)
- chopped fresh parsley (optional) for decoration
Drain excess water from the shrimp, if necessary, and place in a bowl.
In a small bowl, combine paprika, sugar, black pepper, cayenne pepper, garlic powder, oregano, onion powder and salt.
Sprinkle the spice mixture over the shrimp and mix thoroughly to coat them thoroughly.
Heat the pan over medium heat. Add oil and cover the entire surface of the pan.
Place the shrimp side by side in the pan. Fry for about 2 minutes until slightly darkened, then quickly turn the shrimp and fry on the other side until the shrimp is cooked through, about 1-2 minutes.
Immediately transfer them to a platter to stop frying.
Pour melted butter over the shrimp. If desired, garnish with parsley and sprinkle with lemon juice.
Serve with baguette, rice or tacos.
Enjoy your meal!
