At Central Market yesterday, I was given a sample plate with steak, shrimp, and a salad. The shrimp had the below spice rub on it. Of course, I bought the shrimp, the seasoning and the salad dressing. I past on the steak. I had to show some restraint!
|Citrus Dill Salmon Rub|
|Marston's SAN PASQUAL Salad Dressing|
NOTE: These are not used in this recipe - just added them to show my consumer decisions!
Plus, this dressing is so delish and meets my requirements of 10g or under for fat and sugar. I just had to share it.
I decided today that I'd save the seasoning for something else (like maybe salmon) and test kitchen with the blackened chicken recipe I tried a back in February.
Boy, did it turn out amazing. Sometimes this girl can cook. REAL GOOD!
- 1 tbsp avocado oil (or olive oil)
- 2 tbsps butter
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp light brown sugar
- 1 tsp ground pepper
- 1/2 tsp salt
- 1 lb shrimp (shelled, deveined, cut into bit size pieces)
- In a small bowl, combine chili powder, paprika, cumin, cayenne pepper, brown sugar, pepper, and salt.
- Put in a large resealable bag along with the shrimp bites. Shake to coat.
- In a large saute pan, heat avocado oil & butter over medium heat. Saute the shrimp 2-3 minutes or until done.
- Serve with pasta, salad, or tacos.