Blackened Cajun Shrimp
Ingredients
- 2 lbs Shrimp (21-26 ct. is a good size for an hors d'oeuvre - use larger for an entrée)
Blackening Dry Rub
- 3 tbsp Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Oregano
- 2 tsp Dried Thyme
- ½ tsp Salt
- ½ tsp Freshly Ground Black Pepper
Cajun Mayo Dipping Sauce
- 1 cup Hellmann's Mayonnaise
- ½ cup Sour Cream
- Zest & Juice of One Lemon
- ½ tsp Cayenne Pepper
- 2 tsp Hot Sauce
- 1 tbsp Old Bay Seasoning
Instructions
- Clean and dry Shrimp.
Blackening Dry Rub
- In mixing bowl place Paprika, Onion Powder, Garlic Powder, Oregano, Thyme, Cayenne Pepper, Salt and Pepper and mix well.
- Coat Shrimp with a little Olive Oil and Blackening Dry Rub and let coated shrimp rest for 20-30 minutes.
Cajun Mayo Dipping Sauce
- Mix together Mayonnaise, Sour Cream, Lemon Zest & Juice, Cayenne Pepper, Hot Sauce and Old Bay Seasoning and refrigerate for at least 1-2 hours.
Cook
- Lightly oil a grill pan and bring to high heat. Place shrimp on hot grill and cook for about 2 minutes on each side until done. Serve with Cajun Mayo Dipping Sauce.
