1 lb large shrimp, peeled and deveined (I used 1 1/2 lbs)
1 tsp chili powder
2 tsp paprika
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2 T olive oil, divided
1 T butter, unsalted
1 1/2 lb asparagus (they didn't have this at my store, so I used squash)
1/4 veggie stock
1 T hot sauce (I used Valentina)
1 T lemon juice
Lemon slices, red pepper flakes for garnish if you want
To make the blackened shrimp and squash skillet:
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Coat well and set aside.
In a medium sized skillet over medium-high heat, add 1 T oil and cook seasoned shrimp on each side for 2-3 minutes.
In the same skillet, add 1 T olive oil and 1 T butter and reduce heat to medium. Add veggie stock, lemon juice and hot sauce and bring to a simmer. Allow the sauce to reduce a little, then add the squash until done. Ad shrimp back in and heat up.
Serve when done.
I made a caesar salad and some parmesan pasta with this. It was a good meal and my husband said definitely made the recipe list to cook again.
