Judd’s Blackened Shrimp

This recipe is from my uncle Ralph! My moms little bro, who cooks amazing food! Sorry for directions/number overlap! 

 

1.

Use Paul Prudohomme’s blackened redfish spice*, you can buy prepackage or make.

2.

2 lb raw shrimp, preferably 12-16 per pound range.  I usually try and get U10. Smaller can work, just need to watch overcooking shrimp to get bacon done.

3.

Soak bamboo skewers in water for about an hour to help prevent them from burning up during the grilling.

4.

Peel and devein shrimp.  You can just leave on the tail shell for looks; I usually peel off entire shell.

5.

For 2 lbs shrimp one pound of bacon usually works, pre-cook the bacon either very very slow on stove top or in microwave.  Goal is to get bacon about half cooked to get a good part of the grease removed.  Getting the grease removed helps to prevent flare-up when you’re grilling, and have the bacon done when the shrimp are done.

6.

Plan on half piece of bacon per shrimp.

7.

Roll shrimp in blackened spice and wrap with bacon.  Skewer onto a bamboo shish-kabob stick.  Depending on size of shrimp, usually 3-4 shrimp per stick.

8.

Grill directly over a very hot fire (prefer charcoal), turning frequently.  Watch closely to prevent burning bacon and watch for excessive flames.

9.

If shrimp large, after bacon good and crisp, move skewers to the side off flame.  Cover grill and indirect cook for another 5-10 minutes to cook shrimp completely.

 

Watchpoint: shrimp should be white completely through, no opaque meat.  Prevent overcooking and drying out the shrimp.  This is the hardest part of this recipe.

 

 

*Blackened Red Fish Spice:

1 T sweet paprika

2 ½  t salt (I usually use less)

1 t onion poweder

1 t garlic powder

1 t white pepper

1 t black pepper

1 t red pepper (cayenne, watch carefully-do not use too much, mild use less)

½ t thyme

½ t oregano