Blackened Shrimp With Cajun Tartar Sauce

Blackened Shrimp With Cajun Tartar Sauce

Ingredients: Serves 4 to 6.

Shrimp:
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp,cleaned with tails left on
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:

3/4 cup mayonnaise

3 T. Creole or Dijon mustard

1 T. minced shallots

1 T. minced pimiento stuffed olives

1 T. minced pickled jalapenos

1 T. fresh lemon juice or more to taste

1 T. Cajun seasoning reserved from shrimp rub 

1 tsp. hot sauce or to taste

Directions:

1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

Blackened Shrimp With Cajun Tartar Sauce

BLACKENED SHRIMP WITH CAJUN TARTAR SAUCE
Serves 4 to 6.
Ingredients:
Shrimp:
1 T. coarse salt
1 T. garlic powder 
1 T. onion powder 
1 T. sweet paprika 
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp, with tails on 
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:
3/4 cup mayonnaise
3 T. Creole or Dijon mustard
1 T. minced shallots
1 T. minced pimiento stuffed olives
1 T. minced pickled jalapenos
1 T. fresh lemon juice or more to taste 
1 T. Cajun seasoning reserved from shrimp rub

1 tsp. hot sauce or to taste

Directions:
1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

Blackened Salmon With Cajun Tartar Sauce

Blackened Salmon With Cajun Tartar Sauce 

Serves 4 to 6.
Ingredients:
Salmon:
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
4 to 6 (5 to 6 oz.) salmon fillets 1/4 cup unsalted butter, melted Lemon wedges

Tartar Sauce:
3/4 cup mayonnaise
3 T. Creole or Dijon mustard
1 T. minced shallots
1 T. minced pimiento stuffed olives
1 T. minced pickled jalapenos
1 T. fresh lemon juice or more to taste 1 T. Cajun seasoning reserved
from salmon rub
1 tsp. hot sauce or to taste

*

Directions:
1. Combine the salt, garlic powder, onion powder, paprika, oregano, thyme, peppers and cayenne in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a nonstick skillet until very hot. Coat the salmon fillets well with the rub. Add to hot skillet and cook for 4 to 5 minutes per side or until cooked through. Serve salmon topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all.