Planked and Blackened Shrimp and Taters (12 pics)

EGC

Back home from the beach with a cooler full of seafood and really missing the egg. Made shrimp and taters two ways tonight.

Boiled red and yukon gold taters with salt and some blackening seasoning.

On the yukon, I seasoned with salt, pepper, evoo and a pat of butter.



Cooked direct on foil for 20 minutes at 375. Crunchy outside, smooth inside. Simply wonderful.

Next, put a soaked cedar plank on, lightly oiled for the red crushed taters. Evoo, some rub, and a pat o' butter.





Let them cook for a while, then added some peeled and deveined royal reds. Let the shrimp cook probably 6 minutes.



Moved the around during the cook.



Here's close-up of the plank pulled.





Pulled everything, then added a cast iron skillet to blacken a few shrimp.

Couldn't resist the planked shrimp and ate them all while waiting on the skillet to heat. They were delicious. They were lightly seasoned with Byron's Jubilee and a quarter of a lemon. Wonderful flavor!

Once the skillet heated up, I threw in the remaining shrimp seasoned with some blackening seasoning and a quarter of a lemon. These were also delicous.





No interest from the that assistant chef on this meal. Note the chocolate chip chewy granola bar in fist.



Comparing the two, the planked had better flavor, but the blackened had more of a juicy pop when bitten. I'll do both again.

Here's the plated version.

Big'un

Dude! Absolutely great job there! Glad to see the assistant chef was ready with a back up plan for dinner(just in case). :woohoo: Did the taters pick up any flavor from the board?

JLOCKHART29

Great cook all around! I really love the shrimp. Sort of like bacon. They just make everything better!