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Blackened Shrimp with Tomato Mayonnaise

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• -- Tomato Mayonnaise --
  
• Large pinch saffron threads (about 1/4 tsp), crumbled
  
• 1 Tbsp hot water (120 to 130 degrees, F)
  
• 1/2 cup mayonnaise
  
• 2 Tbsp tomato paste
  
• 1 Tbsp fresh lemon juice
  
• 1 small clove garlic, crushed through a press
  
• .
  
• 3 Tbsp butter or margarine
  
• 3 Tbsp Cajun seasoning
  
• 1 lb. large shrimp, peeled, deveined, tails left on
  






Instructions



1. Make tomato mayonnaise: Crumble saffron into a small bowl. Add hot water; let stand 2 minutes. Whisk in mayonnaise, tomato paste, lemon juice and garlic until blended. Transfer to a small serving bowl; refrigerate while cooking shrimp.
   
   
2. Place butter in a microwave-proof pie plate; microwave on HIGH 1 minute, until melted. Spread Cajun seasoning on a piece of waxed paper. Dip one side of shrimp in butter and then into Cajun seasoning.
   
   
3. Heat a 10-inch cast iron skillet over medium-high heat until hot. Add half of the shrimp to hot skillet, seasoned side down. Cook 2 minutes; turn. Cook 1 to 2 minutes more, until shrimp turn pink and are opaque. Arrange on a serving platter. Repeat with remaining shrimp.
   
   Serve warm with Tomato Mayonnaise.
   
   Makes 8 servings.