Pan-Seared & Blackened Shrimp w/ Marmalade Dipping Sauce

Pan Seared Shrimp

Please excuse your guests if they lick their plates clean after the appetizer course!

Oh, and in addition, they might request to forego the main entree and just haver “a bit more” of this yummy shrimp. It’s that good! But no worries – you could just decide to prepare this for the main event and not have to deal with all of these problems. It’s wonderful, not only as an appetizer, but is fabulous with steamed rice and roasted or stir-fried veggies for a delicious, simple dinner.

Spices

The shrimp are simply coated in a sweet/savory blend of spices, herbs and brown sugar, then quickly seared in a bit of butter and olive oil.

Dipping Sauce

The dipping sauce can be thrown together in minutes with marmalade (either purchased or this fabulous stuff), rice wine vinegar and a few other ingredients you probably already have in your pantry. A splash of Sriracha adds the final touch of delight. Like I said, please excuse your guests if they lick their plates clean!

MY OTHER RECIPES


Pan Seared Shrimp

Pan-Seared & Blackened Shrimp w/ Marmalade Dipping Sauce

Ingredients for blackening rub & shrimp:
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sweet smoked paprika
1 ½ teaspoons granulated garlic
1 ½ teaspoons sea salt
1 teaspoon dried oregano
1 pound jumbo shrimp
1 tablespoon butter
1 tablespoon extra-virgin olive oil

Ingredients for the dipping sauce:
½ cup orange marmalade (or this yummy stuff – if you use this, skip the minced ginger)
2 tablesoons rice vinegar
1 teaspoon Sriracha (available at most larger grocers in the Asian section)
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon finely minced ginger
1 tablespoon finely chopped fresh cilantro

Directions:
1. For blackening rub, combine first seven ingredients and stir to thoroughly mix.

2. Coat shrimp with spice/herb blackening rub. You’ll have more rub than you need for this recipe. Save the extra for grilled chicken, pork or seafood.

3. Combine butter and olive oil in a sauté pan. Heat over medium-high heat until hot and bubbly but not brown. Add shrimp and cook quickly, about 1-1 1/2 minutes per side, until blackened in patches. Remove from pan and serve warm with dipping sauce.

4. For the dipping sauce, place all ingredients in a medium size bowl and stir until well combined.

Serves 4-6 as an appetizer course



16 thoughts on “Pan-Seared & Blackened Shrimp w/ Marmalade Dipping Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *


119 Shares
Pin
+1
Share
Tweet
Stumble
Yum