top of page
Blackened Chicken / Shrimp
Learn the technique that almost drove Red Fish extinct.
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.
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.
References
bottom of page