Blackened Gulf Shrimp - WLOX.com - The News for South Mississippi

Blackened Gulf Shrimp

  • Most Popular StoriesMost Popular Stories

  • Thursday, May 23 2013 5:38 PM EDT2013-05-23 21:38:18 GMT
    The picture of a George County dog set on fire is disturbing. Authorities say the circumstances surrounding how fire consumed the dog are shocking. According to George County Sheriff Dean Howell, 20-year-old
    Socks, the dog reportedly burned this week by his owner, has died. That word comes from a George County Sheriff's deputy.  Socks succumbed to injuries suffered after 20-year-old Brandon Pierce allegedly set his dog on fire Tuesday night. The suspect told deputies he torched the dog because he "wanted to help the dog go to heaven."

  • Wednesday, May 22 2013 11:15 PM EDT2013-05-23 03:15:57 GMT
    Part of the coast is being invaded this week by termites. Millions swarmed across Harrison County Wednesday night. Several WLOX viewers called our newsroom to tell us about it. One person called while
    Part of the coast is being invaded this week by termites. Millions swarmed across Harrison County Wednesday night.

  • Thursday, May 23 2013 9:25 AM EDT2013-05-23 13:25:10 GMT
    The search is on in north Picayune for two fugitive brothers wanted out of Tennessee. Jessy and Jeffrey Marchbanks were last seen leaving a mobile home on Pea Ridge Road in Picayune.
    Two fugitive brothers wanted out of Tennessee were captured around 6:30 Thursday morning according to Pearl River Sheriff's Department.  According to Pearl River County Sheriff David Allison, Jessy and Jeffrey Marchbanks were caught at the corner of Ozona Richardson Road and Richardson Road just after sunrise. That's the same general area authorities had searched Wednesday and early Thursday morning.
    •   

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

Garnish:

  • Sweet Potato Hay (Fried)
  • Chopped Chives

Sauce:

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

Directions:

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