re cooking, start preparing the blackened shrimp.
Finish the grits by
>For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter
Place shrimp in a bowl. Season with blackened seasoning.
Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.
Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.
ub butter mixture evenly over shrimp.
When beans are done
ver.
Carefully drizzle the blackened side of the fish with
tablespoon of cajun seasoning and 1 tablespoon of blackened seasoning as
Blackened Catfish.
Season fish liberally
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl.
1. Place unpeeled shrimp and Cajun blackened and seasoning into a Ziploc bag and shake; chill in Ziploc for 1 hour.
Shrimp: In a large saute pan,
Heat greased grill to medium-high heat.
Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink.
Cover 4 large plates with spinach; top with next 6 ingredients.
Drizzle with dressing; top with shrimp.
igh heat. Cook fish until blackened on both sides and just
Place shrimp shells in saucepan with 2
Rub catfish with the 1 tablespoon blackened seasoning (I use a lot more), then coat with cornmeal and flour. Set aside.
Cook bacon, if desired, and set aside (I leave it out!). Saut mushrooms and onions.
Add corn and beans to saut; cook 1 minute. Add rice and stir-fry 1 minute. Stir in chicken broth and the rest of blackened seasoning.
Reduce heat and cook 10 minutes. Stir to prevent sticking.
Mix together spices in an airtight jar and shake until well blended.
Sprinkle cajun spice liberally over salmon fillets on both sides.
Melt butter in a large pan over medium high heat until sizzling hot.
Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.
ixing bowl combine shrimp and oil.
Add blackened seasoning,stirring to
Peel shrimp; save shells.
Place shells
hicken Breasts and rub in Cajun Blackening Spice, place in a
00 degrees F for the shrimp later on.
Remove the