Subscribe for weekly menus!
One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Blackened Shrimp with Charred Scallion
cajun
shellfish
blackened
main
cast-iron
Big shrimp tossed in rub and thrown into a smoking pan for barely two minutes, with scallions blistered alongside in the same heat.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
RECIPE
Blackened Shrimp with Charred Scallion
Big shrimp tossed in rub and thrown into a smoking pan for barely two minutes, with scallions blistered alongside in the same heat.
Prep15 mins
Cook6 mins
Total21 mins
Servings4
cajun
shellfish
blackened
main
cast-iron
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined
- 3 tbsp blackening rub
- 4 tbsp butter, melted
- 2 bunches scallions, trimmed
- 1 lemon
- 1 tsp kosher salt
Preparation
1
Pat the shrimp completely dry and toss with the melted butter and rub.
2
Heat the skillet dry over high 10 minutes until smoking.
3
Lay the scallions in first and char them hard 90 seconds a side, then pull them out.
4
Add the shrimp in a single uncrowded layer. Two batches is faster than one crowded one, because a crowded pan drops below blackening heat and the shrimp poach in their own liquid.
5
Cook 75 seconds per side. Shrimp are done the moment they curl into a loose C; a tight O means overcooked.
6
Pile onto the charred scallions and finish with a hard squeeze of lemon.
Servings and Nutrition
Number of Servings in Blackened Shrimp with Charred Scallion4
Nutrition for 1 serving (6 oz)
320Calories (kcal)
35Protein (g)
5Carbs (g)
17Fat (g)
Protein 35.0g45%
Carbs 5.0g6%
Fat 17.0g49%