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Blackened Shrimp and Asparagus

Ingredients

  • 1 LB Large Shrimp Peeled and Deveined
  • 1 Tbsp Chili Powder
  • 2 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • ½ tsp Garlic Powder
  • 1 tsp Salt
  • ¼ tsp Freshly Cracked Pepper
  • 2 Tbsp Olive Oil Divided
  • 1 Tbsp Olive Oil or Unsalted Butter
  • 1 ½ LBs Asparagus
  • ¼ Cup Vegetable Stock
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Lemon Juice
  • Lemon Slices Garnish
  • Red Pepper Flakes Garnish
  • Parsley Garnish

Instructions

  • In a large bowl add the Shrimp, Chili Powder, Paprika, Onion Powder, Cumin, Garlic Powder, Salt and Pepper. Coat well and set aside.
  • In a medium-Sized skillet over medium-high heat, add 1 Tbsp Olive Oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.
  • In the same skillet (clean up if necessary to remove brown bits) add 1 Tbsp Olive Oil and 1 Tbsp Butter and reduce heat to medium.
  • Add Vegetable Stock, Lemon Juice and Hot Sauce and bring to a simmer. Allow the sauce to reduce a little.
  • Add the Asparagus and cook until crisp-tender, approximately 4-6 minutes, turning the Asparagus regularly to coat into the sauce.
  • Push the Asparagus on the side and add blackened Shrimp back to pan.
  • Squeeze a dash of Lemon Juice on top of the Shrimp and Asparagus. Allow reheating 1-2 minutes then removed grilled Shrimp and Asparagus from heat, garnish with Parsley, Lemon Slices and Red Pepper Flakes.