Blackened Shrimp

Blackened Shrimp
48 (8-shrimp) servings


Ingredients Weights Measures
Clean large shrimp (30 to 35 ct.) 12 lb. 32 doz.
Unsalted butter, melted 2 lb. + 4 oz. 4-1/4 cups
Blackening spice blend 2 lb. + 4 oz. 2 qt.
KRAFT MAYO Real Mayonnaise 3 lb. 1-1/2 qt.
sour cream 1 lb. + 8 oz. 3 cups
lime juice 6 oz. 3/4 cup
Grated lime peel 2 oz. 1/2 cup


TOSS shrimp with butter. Dip shrimp into spice blend; toss to evenly coat both sides.

HEAT heavy skillet on high heat 5 minutes. Add shrimp, in batches; cook 1 to 2 minutes on each side or until shrimp turn pink, stirring frequently to prevent shrimp from burning. (Shrimp will be "crusty" and very dark.) Serve with Cool Lime Sauce.

COOL LIME SAUCE Mix mayonnaise, sour cream, lime juice and lime zest until well blended; cover. Refrigerate until ready to serve.

Kraft Kitchens Tips

A heavy skillet is a must for cooking "blackened" food.
Serve with rice pilaf and cooked fresh green vegetables.
Cool Lime Sauce may be made up to 1 day ahead. Stored, covered, in refrigerator.
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