– Blackened Shrimp Skewers with Yogurt Aioli –
Before we begin with this recipe, let’s talk about the origin of blackening rub, it was invented by Chef Paul Prudhomme from Louisiana. It is often associated with cajon cuisine and offers a ton of flavor to whatever you put it on, from fish, to chicken, to all kinds of meats. Ok, today´s history lesson….done!. Now, let’s get into this recipe of Blackened shrimp skewers with a yogurt aioli. This is a dish that I actually had a dream about (no joke!), I found myself waking up in the middle of night after dreaming up this dish, and the next morning I was in the kitchen trying to figure it out. As much as I enjoy store-bought blackening rub, I always make my own (which is insane easy to make 🙂 ), but even then, I need something to soothe all the flavors from the herbs, so I decided to add a yogurt aioli to create a balance to this dish. This dish has an intense flavor and is very satisfying, yet it´s simple to make and done in under 30 minutes. You can serve these shrimp skewers as an appetizer or even a main course, next to some roasted potatoes and a garden salad. Watch the video or print out the recipe card below on how to easily make these blackened shrimp skewers with a yogurt aioli. Salud!
Watch the Video Below on How to Make Blackened Shrimp Skewers with Yogurt Aioli
Blackened Shrimp Skewers with Yogurt Aioli
Ingredients
- 12 Shrimp (peeled and deveined)
- 1 Tsp Dried Parsley
- 1 Tsp Dried Oregano
- 1 Tsp Dried Thyme
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Smoked Paprika
- 2 Cloves of Garlic
- 1 Cup of Greek Yogurt
- 1 Tsp Fresh Lemon Juice
- 3 Tbsp Extra Virgin Spanish Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
Instructions
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Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
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To make the blackening rub, add 1 teaspoon of dried parsley to a bowl, also add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and a generous teaspoon of smoked paprika, mix everything together until well mixed
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Season about 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper, then dip each shrimp one by one into the blackening rub, coat each shrimp well, then evenly divide the shrimp into 4 medium sized wooden skewers
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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
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Once the oil get´s hot add the shrimp skewers into the pan, cook for about 2 minutes per side (4 minutes total)
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Transfer the cooked shrimp skewers to a plate, add the yogurt aioli to small bowl and place it in the plate next to the shrimp skewers, garnish with lemon wedges
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Salud!
Recipe Notes
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