Take-out Tuesday, Blackened Lemon Shrimp Skewers

Shrimp…

new orleans bbq shrimp thepaintedapron.com

What is it about this little pinkish crustacean that makes almost everyone’s mouth water?

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Shrimp can be surprisingly easy to prepare, and this recipe is fast and easy enough for any night

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All you need is butter, lemon juice and some blackened seasoning, like Paul Prudhomme’s Blackened Steak Seasoning

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Thread shrimp on skewers, sprinkle all over with blackened seasoning and brush liberally with lemon butter

Grill skewers or place under the broiler, brushing with more butter occasionally while cooking

blackened lemon shrimp skewers thepaintedapron.com

DO NOT OVERCOOK!  Overcooked shrimp turns into rubber…cook until just opaque, 5-10 minutes should do it depending on your heat source

Blackened Lemon Shrimp Skewers

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 pound medium large fresh shrimp, 26-30 count, peeled and deveined*

1 stick, 1/2 cup,  unsalted butter melted

1 lemon, juiced

1 lemon cut into wedges for serving

2-4 T blackened seasoning** like Paul Prudomme’s Blackened Steak Seasoning

Thread shrimp on skewers. Coat shrimp liberally with seasoning.  Melt butter and add lemon juice.  Brush over shrimp.  Grill over medium hot coals until opaque, brushing with more butter occasionally during cooking.  Serve immediately with lemon wedges.

You can also broil the shrimp skewers on a top rack in your oven. Watch carefully and remove when just done.

*Buy your shrimp already peeled and deveined to make prep extra easy

**You can get the recipe for Paul Prudhomme’s Blackening seasoning here

4th feast thepaintedapron.com

These are great for a meal or an appetizer.  We enjoyed these for a finger food lunch on the 4th of July

4th of July buffet thepaintedapron.com

Here’s another super easy way to prepare this shrimp… New Orleans BBQ Shrimp

bbq shrimp prep thepaintedapron.com

This shrimp is made with the same ingredients, but baked in a shallow dish

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Remember, you can make your own blackened seasoning with Paul Prudhomme’s recipe here

Enjoy!

for another printable version of Blackened Lemon Shrimp Skewers click here

Painting Lemons tutorial here

Painting Shrimp tutorial here

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Comments
13 Responses to “Take-out Tuesday, Blackened Lemon Shrimp Skewers”
  1. Lynn says:

    Everything’s always more fun on a stick:@)

    Like

  2. Aliza B says:

    These look amazing! We love making skewers during the summer. Shrimp is a family favorite for sure.

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  3. Emily says:

    A lot of my family members would love to see this being prepared here! Great photos, looks delish………………..

    Like

  4. Judy Pimperl says:

    Your photographs always make me so hungry! This one looks so easy and delicious…and I find myself searching for “easy” frequently these days. I’ve never tried Chef Paul’s Magic Seasoning Blends. I think I’ll go get a bottle of it, even though you shared the recipe…remember what I said about “easy”…yes, it’s easier to just buy the bottle!
    It was good seeing you today!
    Judy

    Like

  5. I used to use Chef Paul’s seasonings but got away from them…need to go back…the shrimp looks wonderful…I know my hubby would truly enjoy this dish…unfortunately for me, I am allergic!…:(

    Like

  6. Mary says:

    You’ve got my taste buds all set for shrimp Jenna! I love the ease of N’awlins BBQ Shrimp too. Just give me some bread to dunk and a glass of wine and I’m a happy girl 🙂

    Like

  7. Sounds delicious, and I am with you, who doesn’t like shrimp? I have never tried a blackened anything, but it sounds simple enough, I am sure I will be trying this on my new grill! Thank you so much for sharing over at Celebrate it Sunday.

    Like

  8. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
    Miz Helen

    Like

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