Blackened Shrimp Tacos

Tools of the Trade

Blackened Shrimp / Tools of the Trade

We all have special tools in the kitchen that make our tasks easier to complete. The same can be said for the tools and implements used in the visual arts. I was struck by the potential significance of these tools when I read the obituary (2/10/22) of the children’s book author and illustrator Ashley Bryan (1923-2022) in the New York Times. Bryan was a painter as well as a collage artist, introducing a generation of children to Black characters and African folk tales. His life was full of exploration in the arts and great accomplishment after initially being denied admission to art school because he was Black. When he was growing up, his father worked as a greeting-card printer and his mother did dressmaking. His father brought home paper for Bryan to make collages with, and his mother let him use her sewing shears, an example of how we can inspire our children with even simple materials. I was particularly moved when I read that he was still using his mother’s shears at the time of his death. 

My portable easel is the implement that I use most consistently for my artwork. The easel is compact, lightweight, and stores my pastels securely. It was purchased at a Hobby Lobby, and has no familial connection whatsoever.  My pastels are pristine sticks of luscious color that shrink with use until they are reduced to dust, they are a supply that is used up. In the kitchen I have a new favorite tool that has been decorating my counter for a number of years, and only recently have I begun to put it to good use.  It is a mortar and pestle that was given to me as a Christmas present by my brother.  My husband had purchased an elegant, streamlined, battery operated pepper grinder at William Sonoma. Undoubtedly, overpriced. When the pepper grinder ceased to function, I turned to the mortar and pestle. Initially, the little round peppercorns were flying all over the place. Then I got the hang of gently cracking them open, and then grinding them with the pestle in a circular motion. I store my food processor, blender, and electric mixer in the basement since my counter space is limited, but the tidy, granite mortar and pestle is always present. It is elegant in its simplicity, easy to clean and has given me a whole new appreciation for pepper that is ground to one’s specifications.

Blackening is a technique associated with cajun food that gained popularity in the 1980’s. Meat or fish is cooked in a very hot pan, typically cast iron, after being dipped in a spice blend that traditionally includes thyme, oregano, paprika, cayenne, onion powder, garlic powder, salt, and, of course, black pepper. My blend of herbs and spices for the blackened shrimp involved some trial and error before I found a combination that we found to be just right.  If you enjoy extra hot food, you may want to slightly increase the amount of the paprika and chili powder.

Ingredients

1 lb. large shrimp, cleaned and the tails removed

1 T. olive oil

1 1/2 t. paprika

1/2 t. chili powder

1/2 t. cumin

1/2 t. black pepper, finely ground

1 t. salt

1 t. dried oregano

pinch of brown sugar

1 garlic clove, minced

lime for garnish

Directions

Blend the spices, herbs and the pinch of brown sugar.  Pat the shrimp dry with paper towels and toss with the spice blend.  Set aside. Heat a skillet over medium-high heat.  Add oil.  Your skillet is hot enough when a drop of water sizzles in the pan. Place the shrimp in the skillet in a single layer, they should not be crowded.  Cook for two minutes.  Add the garlic and cook for an additional 30 seconds.

Flip the shrimp.  Cook for another two minutes on the second side.

The shrimp can be served on tacos that have been wrapped in foil and warmed in the oven. I pair the shrimp with a cole slaw that I make with red cabbage, red pepper, scallions and mayo.  A wedge of lime is a nice balance to the spices.

Thanks for reading!

Vicki