MERMAN'S REVENGE RECIPE
BLACKENED GARLIC BUTTER SHRIMP
Tender Blackened shrimp tossed in a silky garlic-shallot butter sauce built from the flavor of their reserved shells, dry sherry, fresh parsley and lemon zest. Rich seafood flavor with a bright finish.
LET'S COOK
DIRECTIONS
PREP THE SHRIMP AND SAVE THE SHELLS
Peel and devein the shrimp, placing the shells in a separate bowl. Pat the shrimp dry before seasoning. Keep the shells refrigerated until ready to use them to flavor the butter.
SEASON WITH BLACKENED
Place the peeled shrimp in a mixing bowl and drizzle lightly with olive oil. Sprinkle with Merman's Revenge Blackened Seasoning to make a light, even coating; toss gently so every shrimp is seasoned.
SEAR THE SHRIMP
Heat a large skillet over medium-high heat. Add a little olive oil and 1 heaping tablespoon of butter. Once the butter is melted, spread the shrimp in a single layer and cook for approximately 1½ minutes per side, or until opaque and just cooked through. Transfer the shrimp to a plate, leaving the flavorful cooking juices in the pan.
BUILD THE SHRIMP-SHELL BUTTER
Return the skillet to medium heat and add 3 tablespoons unsalted butter. Add the reserved shrimp shells and a small drizzle of olive oil. Stir to coat the shells in the butter and pan juices.
SAUTÉ THE SHELLS
Cook and stir the shells for approximately 4 minutes, pressing them lightly with a spoon as they turn pink and fragrant. This step transfers shrimp flavor into the butter and oil; keep the heat moderate so the mixture does not scorch.
STRAIN AND DISCARD THE SHELLS
Carefully pour the shell mixture through a fine-mesh strainer into a heatproof bowl, retaining the infused butter and oil. Discard the shells. Return the strained fat to the skillet, leaving any shell fragments behind.
COOK THE SHALLOT, GARLIC AND CHILI
Add the finely diced half shallot to the infused fat and cook briefly until softened. Stir in 3 minced garlic cloves and the red pepper flakes. Sauté just until the garlic is fragrant, without letting it brown.
DEGLAZE WITH SHERRY
Pour in ½ cup dry sherry wine and stir, scraping the bottom of the skillet to release the flavorful browned bits. Bring to a steady simmer and cook until the wine reduces and the sharp alcoholic aroma softens, about 3–5 minutes. A reduction does not remove all alcohol.
WHISK IN THE BUTTER ONE PIECE AT A TIME
Reduce the heat to low. Add the remaining 3 tablespoons of cold butter one tablespoon at a time, stirring or swirling the pan continuously until each piece melts before adding the next. Keep the sauce below a hard boil so it stays glossy and emulsified.
RETURN THE SHRIMP TO THE SAUCE
Add the cooked shrimp and any juices collected on the plate. Gently toss to coat in the garlic-sherry butter and warm just until heated through. Avoid prolonged cooking so the shrimp remain tender.
FINISH WITH PARSLEY AND LEMON ZEST
Transfer the shrimp and sauce to a shallow serving bowl. Sprinkle with finely chopped parsley and freshly grated lemon zest, making sure to zest only the yellow outer peel.
SERVE IMMEDIATELY
Spoon the warm butter sauce over the shrimp just before serving. Serve right away while the sauce is silky and the shrimp are juicy.
MADE WITH
BLACKENED SEASONING
A light coat of Blackened Seasoning provides the savory foundation for shrimp cooked in rich garlic, shell-infused butter and sherry.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SAVE THE SHRIMP SHELLS
The shells are the base of the sauce. Sauté them in butter before straining to draw out their natural seafood flavor.
ADD BUTTER GRADUALLY
Stir cold butter into the reduced sherry one tablespoon at a time over low heat to help keep the sauce smooth.
ADD THE SHRIMP BACK LAST
Sear the shrimp first, set aside, then add them back just long enough to warm through and coat with sauce.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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