Holiday Rush

☰ Menu
Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific For 1 Or 2 Sauces Lunch Main Dish Condiments Etc Seafood American Southern United States Dinner Party Finger Food Heirloom Historical Holiday Event Herb And Spice Mixes Shrimp Fish Independence Day Cooking Mixes Savory Sauces Saltwater Fish Halibut Shellfish Brunch Superbowl Novelty Number Of Servings Presentation Served Hot 4 Hours Or Less

Regal Alaskan's Blackened Shrimp Or Halibut

This recipe was given to me by a chef at the regal alaskan hotel in anchorage, alaska, while on a fishing trip. This is by far the best tasting fish or shrimp i have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (if you don't wish to make the blacken seasoning, i've found cajun's choice blackened seasoning to be the best store bought blackened seasoning on the market)

Steps

This recipe is designed to feed however many people you want.
Just adjust the amount of melted butter , blacken seasoning , and hollandaise to accommodate the number of servings you need.
For blacken seasoning: mix all ingredients in a bowl making sure to mix everything very well.
For cajun hollandaise sauce: saute the ham and shrimp in butter until the shrimp is cooked thoroughly.
Add the blacken seasoning to taste and allow the mixture to cool.
After the ham and shrimp mixture has cooled , fold together the shrimp / ham mixture , diced tomato , green onion , and hollandaise sauce.
For the blackened shrimp or halibut: for this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker , i prefer a large cast iron skillet and a propane cooker.
For shrimp: peel , de-vein , and butterfly the shrimp.
For halibut: cut halibut filets to 1 / 4 to 1 / 2 inch thickness.
Heat cast iron skillet to 700 degrees dredge butterflied shrimp , or hali.

Ingredients

halibut fillet, large shrimp, butter, paprika, salt, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, thyme leaves, oregano leaves, ham, shrimp, blackening seasoning, green onion, tomatoes, hollandaise sauce mix