Appetizers
Blackened Shrimp Cocktail
Blackened shrimp cocktail takes the classic appetizer in a hotter direction. The shrimp are brushed with melted butter, coated generously with barbecue rub or blackening spice, then seared on a hot griddle until lightly charred. A chipotle-tequila cocktail sauce adds smoke, heat, and just enough bite for dipping.
Blackened Shrimp Cocktail
Blackened Shrimp Cocktail
Recipe Notes
- Advance Prep: None
- Active Prep: 15 minutes
- Grill Time: 4 minutes
- Total Time: About 20 minutes
- Yield: Serves 4
- Method: Griddling
- Equipment: Griddle, 6-inch bamboo skewers, mixing bowl, whisk, basting brush, spatula or tongs
Ingredients
- 1-1/2 pounds extra-large shrimp, peeled and deveined
- 4 tablespoons melted unsalted butter
- 2 tablespoons of your favorite barbecue rub, or as needed (I’m partial to my Carolina Pit Powder) or your favorite blackening spice
- Oil for the griddle
For the Chipotle Tequila Cocktail Sauce
- 1 cup ketchup
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 canned chipotle chile in adobo sauce, minced, plus 2 teaspoons can juices
- 1 tablespoon tequila
You’ll also need:
- 6-inch bamboo skewers
Recipe Steps
1: Skewer the shrimp, 2 or 3 to a skewer. Brush each of the resulting kebabs with melted butter and sprinkle generously and thickly with spice rub.
2: Make the cocktail sauce. Place the ketchup, lemon zest and juice, Worcestershire sauce, chipotle and can juices and tequila in a mixing bowl and whisk to mix. Divide the cocktail sauce between 4 small bowls or martini glasses.
3: Heat your griddle to high and oil it well. Add the shrimp kebabs and griddle until the shrimp are charred on the outside and cooked through, about 2 minutes per side.
4: Serve the shrimp on skewers with the Chipotle Tequila Cocktail Sauce for dipping.
