LCBO Food & Drink Autumn 2020

TRICKS & TREATS

Blackened Shrimp with Fresh Orange

Don’t be afraid of the heat in these easy Cajun-spiced shrimp. They’re only as scary as you make them. I’ve kept things medium for this night of surpris- es, but you can increase or decrease the spice as desired with the cayenne. The orange is there to cool things off. 2 lbs (905 g) fresh or frozen large shrimp (about 2 x 340-g bags, 31 to 40 count), thawed CAJUN SEASONING 2 tsp (10 mL) smoked paprika 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) freshly cracked black pepper 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) onion powder 1/2 tsp (2 mL) herbes de Provence 1/2 tsp (2 mL) cayenne 2 large oranges 2 tbsp (30 mL) olive oil, divided 1 Peel shrimp and pat dry. Add to a medium bowl. 2 In a small bowl, stir together smoked paprika, salt, black pepper, garlic pow- der, onion powder, herbes de Provence and cayenne to make Cajun seasoning. Set aside. 3 Using a paring knife, slice tops and bottoms off oranges. Cut off all skin and pith from oranges, right down to the flesh. Segment oranges between the membranes. Set orange segments on serving platter. Set aside. 4 Toss shrimp thoroughly with Cajun seasoning. 5 Heat 1 tbsp (15 mL) oil in a large nonstick skillet over medium-high heat. Add half the shrimp and sauté for 2 minutes, stirring often, until shrimp is pink, cooked through and slightly blackened. Remove from skillet, add remaining oil to skillet and add re- maining shrimp. Sauté as with the first batch. Scatter over platter with orange segments.

freaky tiki Recipe on page 142

Inspired by the Zombie, a classic Tiki cocktail, this tropical punch balances island flavours against hints of bitter and sour imparted by the liqueurs and abundant citrus.

Serves 8 to 10

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AUTUMN 2020 FOOD & DRINK