FYI if the bowl or the shrimp is cold, the butter will resolidify and the spice won’t adhere to the shrimp so well.
Maybe use oil instead or adding spice to the melted butter before pouring over shrimp.
Otherwise, it’s delicious.
This looks so very delicious! I’m really hungry now, and lucky for me, I’ve got some shrimp in the freezer! I think I know what’s for dinner tonight!
I’ve probably posted this before. Simply amazing. My wife has Alzheimer’s and this is now on our monthly calendar of planned meals. I look forward to it. Reminded me of a recipe from a restaurant 30+ years ago that I’ve been trying to recreate. Thank you.
Just finished making these shrimp and they are so good. The brown sugar gives the shrimp just the right amount of sweetness. Thank you for sharing your recipe and I definitely will be making these again
We made this recipe for the Blackened Shrimp and again, you hit this recipe out of the ballpark. Talk about fast! I almost couldn’t turn all the shrimp over in the pan fast enough for 2 minutes! My family loved this recipe, and I thank you for an easy dinner. The spices were lovely too.
12 ounces raw shrimp (26 to 30 count), peeled and deveined
1 teaspoon Cajun blackened seasoning, or to taste
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