Blackened Chicken / Shrimp
- Daniel Schossow
- Mar 7
- 1 min read
Intro
Why it works: you want a good coverage of seasoning on your proteins and a weight to ensure full contact. If not, you will have leopard spots. Use clarified butter or ghee for the protein dip to reduce smoke, and prevent burning.
Yield:
Time:
Pairing:
References:
Equipment:
2x Cast iron Skillet
Parchment paper
Tongs
Ingredients:
Whole Chicken / Shrimp
Blackening Seasoning
Salt
Clarified Butter
High temp oil
Instructions:
Butcher Chicken into 8 pieces, pat Dry
Peel, devein shrimp, pat dry, (optional butterfly and straighten)
Proteins need to be room temp before seasoning.
Heat Cast Iron pan to medium heat, add 1 table oil right before adding protein.
Dip protein in clarified butter. Make sure butter is warm.
Heavy season presentation side with blackening seasoning and salt.
Lay protein seasoned side down, cover with parchment and place other cast iron pan on top.
Check temp and color, seasoning should be dark red, but not burnt. Internal temp should be 160 for white meat chicken, 185 for dark, and 150 for shrimp.
Rest 5 minutes and carve.
Plating Instructions
Tasting Journal
Date:
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