Blackened Broiled Gulf Shrimp

I was flipping through a family recipe book and came across one from my Great Uncle Garrett Griggs. He basically took 2 pounds of shrimp, two sticks of butter and some salt and pepper, tossed it all together and made a dish of delicious broiled shrimp.

I decided to update the family recipe with my version of blackening spice but to leave most of the rest intact because…well, butter and spice make everything nice!

IMG_0598

Blackened Broiled Gulf Shrimp

2 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
2 teaspoons whole thyme
1 teaspoon oregano
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon cayenne
2 sticks butter, melted
2 lbs raw, shrimp in shell

Mix the first nine ingredients together to form the blackening spice. Store in an airtight container.

Thoroughly grease a shallow baking pan with melted butter. Toss shrimp with a generous coating of the blackening spice. Thread onto skewers. Set onto the baking pan and sprinkle with more spice mix and then baste with melted butter.

Cook in a preheated 475 degree F oven until pink, about 3 minutes. Rotate the skewers and baste with more melted butter. Broil for 4-5 minutes until done.

Since this is peeled with fingers at the table, serve with a good supply of paper napkins and the remainder of the melted butter. Depending on how spicy you like it is how many fingers you should lick!

As he wrote at the end of the recipe: Messy but good

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One thought on “Blackened Broiled Gulf Shrimp

  1. Pingback: Pork Shoulder Cassoulet in the Slow Cooker | Mouth Brothels

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