Blackened Gulf Shrimp - - The News for South Mississippi

Blackened Gulf Shrimp

Blackened Gulf Shrimp
With / Cajun seasoned butter and cucumber relish

Coral Restaurant, Beau Rivage

Cucumber Relish:

  • 1 Pealed and seeded cucumber
  • 1 Skinned and seeded ripe tomato
  • 1 Shallot, 2 if small
  • 1 bunch Cilantro
  • 1 TBS. Extra Virgin Olive Oil
  • 1 TBS. Red Wine Vinegar
  • Pinch Salt and Pepper

Directions for Relish:

  • Dice Cucumber, Tomato, and Shallot Small ¼”
  • Rough Chop Cilantro
  • Mix all items together and chill

Blackened Shrimp:

  • 6 Fresh Gulf Shrimp
  • P&D U-10’s (leave tail on)
  • 2 TBS. Favorite Blackened Seasoning
  • 1 TBS. Butter


  • Sweet Potato Hay (Fried)
  • Chopped Chives


  • ¼ cup white wine
  • 1 TBS. Blackened spice
  • 3 TBS. Whole room temperature butter


Mix white wine and blackened spice in small saucepot. Reduce over medium high heat until it starts to thicken. Remove from heat and whip in butter.

Putting it all together:

Use small cup or ring mold to shape cucumber relish in center of plate. Heat sauté’ pan over medium high heat. Dredge the shrimp threw the blackened spice (all but the tails). Add shrimp and butter to hot pan. Cook about 2 minutes on each side. Arrange shrimp around Cucumber Relish, tails pointing up. Use a teaspoon to drizzle sauce around and over the shrimp. Garnish with Sweet Potato Hay and Chives.

Recipe by Jason Pfaff

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