Blackened Shrimp with Pineapple Rum Glaze
Ingredients
- 2 tablespoon oil
- 1 lb shrimp peeled and deveined
For the blackened seasoning:
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
For the glaze:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons rum
- 2 tablespoons pineapple juice
Garnish
- Green onions
Instructions
- In a small bowl combine the chili powder, ground cumin, dried oregano, garlic powder, onion powder, seasoning salt, and pepper. Mix until well combined. Add the shrimp to the bowl and coat each shrimp with the seasoning mix.
- In a small sauce pan combine all of the ingredients for the glaze and heat over medium low heat until the butter is melt. Stir well to melt the brown sugar. Increase the heat slightly until the mixture reaches a simmer. Cook for 5-7 minutes until the mixture is reduced and begins to thicken.
- In a skillet add the two tablespoons of oil and heat over medium. Let the oil heat up for a minute or two before placing the shrimp in. Add a couple of drops of water, if it sizzles it’s ready. Add the shrimp and cook for 2-3 minutes on each side. The seasoning coating the shrimp should begin to “blacken” and the shrimp will be pink.
- When the shrimp is done cooking place them on a cooling rack. Turn off the heat for the skillet and the glaze. Add the glaze to the hot skillet to deglaze the pan and add the shrimp back and mix to coat the shrimp with the glaze. Garnish with green onions and serve
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