Blackened Shrimp

   

Blackened Shrimp

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!  

INGREDIENTS

• 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)

DIRECTIONS 

• 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.