Crevettes noircies aux épices

Ingrédients

• 1 pound raw shrimp (thawed, peeled, deveined and tail on)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil
• Optional: fresh lemon and parsley

Préparation

1. 1

   Prepare your shrimp for cooking by patting completely dry. Set aside.

2. 2

   In a small bowl, stir together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt and black pepper.

3. 3

   Toss the shrimp in the blended seasonings until fully coated.

4. 4

   Heat a skillet to medium high heat (375-400℉). You will know the skillet is ready when water sizzles and evaporates when dripped on the pan. When the pan is heated, drizzle olive oil over the surface.

5. 5

   Add shrimp in a single layer and cook for two minutes. Use a spatula and press down on the shrimp. Peek under one shrimp and check for a blackened finish.

6. 6

   When desired doneness is reached, flip the shrimp and cook for an additional 2 minutes or until the internal temperature reaches 120℉.

7. 7

   Remove from the pan and serve with fresh lemon and parsley if desired.