"Blackening foods is a technique we have New Orleans to thank for, and it requires a high temperature to get it done. The essential steps are marinating your shrimp in oil and spices and using high heat... make sure the pan is hot before the shrimp hits the oil so the high temperature turns the seasonings into blackened deliciousness."
"For deeper flavors, use smoked paprika instead. You also can't go wrong with garlic powder, Old Bay seasoning, Cajun seasoning, or a touch of brown sugar to balance the spiciness in the blend and get more of a crunch."
"It's equally important to not overcrowd the pan so all of the shrimp has a chance to blacken and cook thoroughly. You want the shrimp to be blackened, not burnt or undercooked."
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