Camarão com crosta de especiarias

Ingredientes

• 1 pound (26-30) large shrimp (or jumbo shrimp; defrosted, peeled, and deveined; see note 1)
• 3 tablespoons unsalted butter (melted)
• 4 tablespoons seafood blackening seasoning blend (see note 2)
• 1/2 cup panko breadcrumbs
• 4 tablespoons olive oil (divided)
• 3 tablespoons grated Parmesan cheese
• 2 (5 to 7-ounce) packages yellow rice mix
• veggie salad (optional, for serving; see note 4)
• 1 large ripe avocado (optional, diced)
• 1 large lemon (optional)

Modo de preparo

1. 1

   Prepare Rice: Thaw the shrimp (see note 1). Prepare the yellow rice as per the instructions on the package. When the rice is halfway done, start preparing the shrimp.

2. 2

   Prepare Shrimp: Melt butter and let cool to room temperature to prevent clumping when mixed with the shrimp. In a pie plate, combine blackening seasoning blend, breadcrumbs, and grated Parmesan. Add shrimp to a large bowl and pour melted butter on top. Toss gently to coat shrimp in butter. Hold each shrimp by the tail and press into the crumb mixture, ensuring all sides are coated. Place coated shrimp on a plate. Repeat process until all shrimp are coated.

3. 3

   Cook Shrimp: Heat a nonstick pan over medium-high heat with 2 tablespoons olive oil. When oil is hot, add half the shrimp in a single layer. Cook shrimp 1–2 minutes or until browned on the bottom. Turn shrimp with tongs and cook an additional 1–2 minutes, or until fully cooked. Remove shrimp and place on a clean plate. Wipe out the pan and repeat cooking process with remaining 2 tablespoons of olive oil and the rest of the shrimp.

4. 4

   Serve: To serve, spread the yellow rice onto a platter. Add the optional salad (see note 4) over the rice, then top with the shrimp. If desired, garnish with diced avocado. Slice the lemon into wedges and serve on the side for guests to drizzle over their individual portions.