Shrimp With Summer Vegetables - The Washington Post

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Chef Kenneth Temple, who was born in New Orleans, says people tend to overcomplicate blackening shrimp. This simple technique requires heating butter until bubbling hot and then dredging the shrimp in a spicy seasoning, such as a Creole or Cajun blend. Make your own spice blend (see related recipe) or buy it. Then, the shrimp are quickly cooked over very high heat until deep brown and slightly charred. To make the vegetables, stroll through the farmers market and pick up your favorite produce. Keep the spices mild in the vegetables to balance the flavorful shrimp. If you prefer not to blacken the shrimp, the vegetables are great with poached or broiled shrimp as well. Serve with hot sauce and lemon wedges, if desired.

Total time: 45 mins

Make Ahead: The vegetables can be made up to 1 day in advance.

Storage Notes: Leftover shrimp and vegetables can be refrigerated in separate containers for up to 3 days.

Where to Buy: Creole or Cajun seasoning can be found in well-stocked supermarkets.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients

• For the vegetables

• 2 tablespoons vegetable oil

• 1 pound cherry tomatoes, halved

• 1 medium onion (about 8 ounces), chopped

• 1 red or orange bell pepper (about 7 ounces), chopped

• 2 jalapeños, seeded, ribbed and minced (optional)

• 16 ounces fresh or frozen corn (if frozen, no need to defrost)

• 1 lemon, finely zested and juiced

• 1/4 cup no-salt-added chicken broth or water

• 6 ounces baby spinach

• 1/4 cup chopped fresh parsley, plus more (optional) for serving

• 2 cloves garlic, finely grated or minced

• For the shrimp

• 4 tablespoons unsalted butter, divided, plus more as needed

• 24 large (21-25 per pound) shrimp, peeled and deveined (see NOTE)

• 2 tablespoons Cajun/Creole seasoning, preferably low or no-salt

Make the vegetables: In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add the tomatoes and cook, stirring, until blistered, about 2 minutes. Add the onion, bell pepper and jalapeño and cook, stirring, until just starting to soften, about 2 minutes. Pour the corn on top and let it sit undisturbed for about 2 minutes. Stir to combine and cook until the onions are translucent, and the bell pepper softens, about 3 minutes.

Stir in the lemon zest and juice, chicken broth or water and cook for about 3 minutes. Turn off the heat, then stir in the spinach, parsley and garlic until the spinach is wilted. Cover to keep warm.

Make the shrimp: Turn on the vent over your stove, if you have one. In a large, microwave-safe bowl, melt 2 tablespoons of butter. Toss the shrimp in the butter to lightly coat. Place the shrimp on a platter and season liberally and evenly on both sides with the Creole/Cajun seasoning; it’s okay if some of it falls off.

In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter until bubbling. Increase the heat to high and add the shrimp in a single layer to the skillet. Cook undisturbed until they turn deep brown, about 2 minutes, then flip and cook until deep brown on the other side, about 2 minutes more.

Watch carefully, the butter will turn brown, but should not smell burned. If you’re cooking in batches and the butter does start to burn, carefully wipe the skillet clean and start over with fresh butter for the next batch. To check if the shrimp are done, cut one in half -- it should be opaque throughout.

Divide the vegetables among four plates, top with the shrimp and sprinkle with parsley, if using.

NOTE: Temple leaves the tail shell on the end of the shrimp to protect the tender tip in the blackening process. You can do this or peel the shrimp completely.

Adapted from private chef Kenneth Temple of Dallas.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


June 29, 2021 at 05:02AM
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Shrimp With Summer Vegetables - The Washington Post

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