These bold and spicy shrimp are dusted with a rich Acadian blend, seared to perfection and balanced with a sweet, tangy jalapeño-orange marmalade, packing a punch of flavor in every bite.

Serves four.

Ingredients

  • 24 U-10 Wild Caught Texas Shrimp, peeled and deveined
  • Salt
  • Blended oil 80/20

Acadian Dust

  • 1 1/2 cup paprika
  • 1 cup garlic, granulated
  • 1/2 cup black pepper
  • 1/2 cup white pepper
  • 1/2 cup onion powder
  • 1/2 cup cayenne
  • 1/2 cup dried oregano
  • 1/2 cup dried thyme

Jalapeño Orange Marmalade

  • 1 cup pickled jalapeño
  • 1/4 cup sugar
  • 1 cup orange marmalade

Preparation

  • In a smoking hot pan with oil, sear shrimp on both sides to slightly blacken.
  • Remove and rest for 30 seconds before plating atop corn, interlocking shrimp tails.
  • Top with a dollop of the Jalapeño Orange Marmalade.

Acadian Dust

  • Combine all ingredients and mix well.
  • Season shrimp and lightly dust with Acadian Dust.

Jalapeño Orange Marmalade

  • Combine all ingredients and bring to a simmer, stirring to dissolve the marmalade.
  • Allow to simmer for 30 minutes to reduce to a thick syrup.

Created by Chef Brian West