Ingredients:

  • 1 tablespoon smoked paprika (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) asparagus, trimmed and cut into 2-inch (5cm) pieces
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) chicken broth
  • 1 tablespoon lemon juice (15 ml)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a small bowl, mix together all the blackening seasoning ingredients.
  2. Toss the shrimp with half of the blackening seasoning, ensuring they are evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until blackened and cooked through. Remove shrimp from skillet and set aside.
  4. Add the remaining blackening seasoning to the skillet. Add the asparagus and garlic, and sauté for 3-5 minutes, or until the asparagus is tender-crisp and bright green.
  5. Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan.
  6. Return the shrimp to the skillet. Toss everything together to coat. Garnish with fresh parsley, if desired. Serve immediately.