You’re gonna love these Blackened Caesar Shrimp Bites.

Trust. If you want a crowd-pleasing, scrumptious recipe, I got you.

What makes these adorable *yes, I went there* amazing shrimp-ilicious two-bite appetizers worth making and sharing?

They’re no-fuss, guaranteed no leftovers, and they take minutes to prepare.

Now, you could get all fancy, and make your own seasoning and dressing, but, why? This recipe is all about less work in the kitchen. Get the kiddos involved, if you have them, and if they’re old enough.

Blackened Caesar Shrimp Bites

• One pound of the best medium peeled and deveined shrimp your budget allows. I used Texas Browns, but I love Louisiana whites, and Key West pinks. Heck, any shrimp’ll do as long as you remember to read the labels to make sure you’re buying wild caught shrimp, or responsibly-raised farmed shrimp.
• Three to four teaspoons of blackened seasoning
• Butter
• Oil
• Two heads of endive, or small bibb lettuce cups
• Caesar dressing
• Parmesan Reggiano
• Chopped parsley
• Lemon zest

Ready to cook?

Cut the ends off the endive, separate the leaves (careful they’re delicate). Arrange on a platter. Spread a small amount of dressing to the inside of each leaf.

Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning to coat. Either in a baggie or bowl. Cook’s choice.

Heat a tablespoon of butter and a teaspoon of oil in a ten-inch skillet over medium-high heat. When the skillet is hot and the butter melts, add the shrimp, making sure they’re not touching (or they’ll steam—not good) and laying flat. Turn on the exhaust. Blackened anything gets smoky. If you have no or little ventilation, open a window. Cook one and a half to two minutes. Yep, it’s that fast! Note: if you cooking large shrimp, cook an additional thirty-forty seconds. Use tongs to turn the shrimp to the other side and remove the skillet from the heat. Let the shrimp rest in the skillet for one minute. Don’t stress, the shrimp will continue to cook in the pan.

Divide the shrimp evenly on the endive leaves. Shave some cheese over the top. Sprinkle the parsley over the tops and zest the lemon. Serve immediately.

Watch them disappear.

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xo,
M