Happy Friday, Louisiana Seafoodies! And to all of you out there taking the Louisiana Seafood Fitness Challenge, how’s it going? We hope the recipes we’re posting every week are keeping you inspired, on track and full.
This recipe makes a great light lunch, but is also very Louisiana. Why? Well, blackening food, especially seafood, is a cooking technique that was developed in the heart of Cajun country. Paul Prudhomme is credited with bringing this cooking style to New Orleans in the 1970s where it quickly gained national and international acclaim and adoption. Comment on this post to let us know what you think of this recipe!
Ingredients:
- 16 fresh Gulf Shrimp peeled and de-veined
- Cajun seasoning
- 1 tablespoon of olive oil
- 1 head of romaine lettuce
- Remoulade dressing
- Flour tortillas
- Kosher salt and freshly ground black pepper
Preparation:
Coat shrimp on both sides with Cajun seasoning.
Heat a medium size sauté pan over medium heat. Spray with non-stick cooking spray, and add oil. Add the shrimp and sauté for 2-3 minutes. Flip over and cook for two more minutes. Remove shrimp from pan and set aside on paper towels to absorb excess oil.
Cut romaine into thin strips and toss with Remoulade dressing. Season with salt and pepper.
Heat 4 tortillas in the microwave for 1 minute to soften. Lay out tortillas, and place 4 shrimp on one side. Top with dressed romaine and roll up.
This recipe was created by Michael O’Boyle of ChickenFriedGourmet.com.
Can I blacken my shrimp without filling my kitchen with hot pepper smoke? This looks great and I would love to try it!
Pingback: Blackened Gulf Shrimp Wraps | Chicken Fried Gourmet
Hi Deborah! I think hot pepper smoke comes with the territory, so at our house, we put our cast-iron skillet on our outdoor grill so the smoke just blows away.
Pingback: Recipe For Louisiana