Super delicious! We were all licking our fingers. I used much less cayenne, and they were still pretty spicy. Everyone started coughing while this was frying...guess the spices were overwhelming us...ha! ha!
WOW, if you like spicy you will love this, we did!!!!!! We used the entire 2 tsp of cayenne and loved it, we did drink several beers to cool our mouths!!!!! We also added the veggies, 8oz of sliced mushrooms, 1 can of diced tomato's, 1 onion sliced into rings and 2 green peppers cut into rings. Excelent!!!!!! Thanks for posting!!!!!
This was fabulous. I served it with Lemon Garlic Pasta. My family loved it. Thank you so much.
This is one of those recipes I wish I could give more than 5 stars. I prepared it as directed, and took a chance by adding all the cayenne, it was spicy, but it was so very good. I added sliced, fresh mushrooms, red pepper, green pepper, and some onion. It all came together perfectly. Definately a recipe I will make again and again!
Cajun cooking is about melding many flavors ... it is not about hot. This recipe is almost perfect ... I substituted garlic powder for the raw garlic, and reduced by half the basil and thyme, and added 1 teaspoon of marjoram. Marjoram is the herb of choice, when you will subject the recipe to grilling or high-heat. We used the recipe as a topping for fettucini alfredo ... to die for!!!!!
Another Zaar chef suggested I give this one a try and am I ever glad I did. So easy to make and so flavorful. We love spicy and we are also watching our carbs so this really fit the bill. Miller my man, as usual ya done good! Will be making this alot this summer!
The flavor on this recipe was awesome! I used only 1tsp of cayenne and they still held a lot heat
I was looking for a recipe that resembles a dish at our local cajun restaurant and this is it! Since I used garlic pepper instead of the garlic, I didn't add any salt and only used 1/2 tsp of black pepper instead of a full tsp. I omitted the cayenne since I have small children, which love this recipe btw. The seasoning is also great on fish and chicken as well.
Finally found the recipe I've been looking for! Thank you!
Mille, you most certainly can claim bragging rights. I made two slight changes to the blackening spice mix. I increased the sea salt to 1 1/2 tsp and used garlic powder instead of fresh garlic. The end result was a mixture of delectable buttery and spicey shrimp that will prove you can talk the talk AND walk the walk. Oh, a good accompaniment is with Denise in NH's Lemon Garlic Pasta