Crevettes noircies

Ingrédients

• 1 pound shrimp (16/20 count, peeled and deveined)
• 1 teaspoon smoked paprika (or sweet)
• 1 teaspoon cumin
• 1 teaspoon dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 tablespoon chopped parsley (optional)
• lemon wedges (optional)

Préparation

1. 1

   Defrost the Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted, about 10 minutes. Drain well and pat dry with paper towels.

2. 2

   Mix the Blackening Seasoning – In a small bowl, combine paprika, cumin, brown sugar, garlic powder, onion powder, salt, chili powder, and black pepper.

3. 3

   Season the Shrimp – In a medium bowl, combine shrimp, 1 tablespoon olive oil, and 1 tablespoon blackening seasoning. Add more seasoning as desired.

4. 4

   Cook the Shrimp – Heat a 10-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil. Add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and start to curl, about 2 minutes. Flip and cook until curled into a loose “C” shape, about 1 minute. Reduce the heat to medium if cooking too quickly.

5. 5

   To Serve – Transfer to a serving platter or serve immediately from the skillet. Garnish with parsley and serve with lemon wedges.