Sunday, July 23, 2017

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!  

  • 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.

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