Greensboro, NC -- It was all about seafood in the News 2 Kitchen on the Good Morning Show Thursday.
Marcus Bundy with Texas Roadhouse showed how to make blackened salmon and grilled shrimp.
Watch the segments by clicking the video player in this story. Below are recipes as they were provided to WFMY News 2.
Seasoning: Favorite Cajun seasoning or cayenne, chili powder, garlic and salt and pepper to taste
Shake an even layer of the seasoning mix on salmon to taste
Heat clarified butter in a skillet until it is smoky hot
Gently place the coated filets into the pan (use tongs and don't splash the butter).
Cook the filets evenly on both sides until it yields to gentle pressure.
Cooking Tip: The butter and seasonings create a crust due to the high temp, and lock in the juices.
What you need:
Skewers (metal or wood)
griddle or non-stick pan
Try these options or create your own seasoning:
1. Old Bay
2. Salt, Pepper, Garlic, Onion Powder
1. Lemon Pepper Butter (fresh lemon juice, black pepper and whipped butter)
2. Garlic Butter (chopped garlic, onion powder and whipped butter)
Step 1 - Prepare Shrimp
- If using frozen shrimp, thaw them first
- Using desired size shrimp, place them on a flat surface with tails facing the same direction
- Run skewer through each shrimp ensuring they are as flat as possible and slightly separated (This will ensure even cooking)
- Once all shrimp are skewered, season the shrimp evenly using a shaker (This will ensure even seasoning and flavor)
Step 2 - Cook Shrimp
- Place ½ of melted butter per skewer on griddle or non-stick pan
- Place skewered shrimp on griddle (repeat for each skewer)
- Cook for approximately 2 minutes
- Using tongs turn all skewers over
- Once turned ladle ½ oz compound butter over each skewer
- Cook for approximately another 2 minutes or until shrimp are done (shrimp should be firm and slightly white in color; not translucent)
Step 3 - Serve Shrimp
- Place skewered cooked shrimp on a serving platter or individual plate(s).
- Serve with a lemon wedge and ramekin of melted compound butter (for dipping)