Ingredients
- 2 tablespoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon whole thyme leaves
- 2 tablespoon sea salt
- 1 1/2 teaspoon garlic powder
- 2 teaspoon lemon pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 1/2 pound medium shrimp (50-55), peeled and de-veined, tail on and split on the back side (butterflied)
- 3 tablespoon soy oil
- 1 tablespoon butter (optional)
- 1 tablespoon diced shallots (optional)
- 2 tablespoon parsley (chopped)
Preparation
Baking Directions:
1.Whisk all the spices together, paprika through black pepper, in a medium mixing bowl.
Reserve.
2.Preheat oven to 350 degrees Fahrenheit.
3.Sprinkle blackening spice on each piece of shrimp front and back.
4.In a medium-sized sauté pan over medium heat, add soy oil.
5.When warm, add the shrimp to the pan, leaving space in between each one; this should be done in batches.
6.Sauté for 2 minutes and transfer to a roasting pan.
Repeat with remaining shrimp, and then place the roasting pan in the oven for another 3 minutes.
7.Remove from the oven, add butter and shallots, and parsley.
Gently shake pan to melt butter and combine with seasonings, and quickly baste shrimp with a spoon.
8.Remove shrimp from pan and place on a towel or paper napkin to drain.
9.Arrange shrimp on a tray or dish and serve.
