Description
A versatile homemade cajun spice mix recipe used to create a rich and spicy blackened shrimp dish served over a smoky red pepper cream sauce.
Ingredients
Scale
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons cayenne pepper
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 large red bell peppers
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 0.5 cup vegetable broth
- 0.5 cup heavy cream
- 0.25 cup fresh parsley, finely chopped
Instructions
- Prepare Spice Mix: Combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, fine sea salt, and freshly ground black pepper in a small bowl. Stir until uniform.
- Season Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. Toss the dried shrimp with 2 tablespoons of the prepared cajun spice mix until evenly coated. Set aside.
- Roast Peppers: Preheat oven broiler to high and position rack close to the element. Place quartered red bell peppers on a baking sheet, skin-side up. Broil for 8-10 minutes until skins are deeply blackened and blistered.
- Steam and Peel Peppers: Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate for 10 minutes. Once cool enough to handle, discard the blackened skins.
- Make Sauce Base: In a small saucepan over medium heat, add 1 tablespoon olive oil and sauté the minced garlic for 30 seconds until fragrant. Add the peeled roasted red peppers, vegetable broth, 0.5 teaspoon smoked paprika, and a pinch of white pepper, then bring to a simmer and reduce heat to cook for 5 minutes.
- Blend Sauce: Transfer the pepper mixture and heavy cream to a blender. Secure the lid tightly and blend until completely smooth and creamy, then return it to the saucepan to keep warm over very low heat.
- Blacken Shrimp: Heat 2 tablespoons vegetable oil in a large heavy-bottomed skillet over high heat until shimmering. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook for 1-2 minutes per side until deeply blackened and cooked through.
- Plate and Serve: Spoon a generous pool of the warm Smoky Red Pepper Cream Sauce onto a plate. Arrange the blackened shrimp over and around the sauce, then garnish with finely chopped fresh parsley.
Notes
Use high-quality smoked paprika for the best flavor in the spice mix. Adjust the cayenne pepper to control the heat level. Patting the shrimp very dry before seasoning is essential for blackening. For a dairy-free option, substitute high-quality cashew cream or full-fat coconut milk for heavy cream in the sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 1 g
- Sodium: 1050 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 170 mg
Keywords: Cajun spice, blackened shrimp, red pepper sauce, easy dinner, weeknight meal, American, seafood, homemade seasoning