Dinner Tonight: Celebrating an American classic

Tomatoes and corn turn Louisiana-style blackened shrimp into the perfect summer meal.

Celebrating an American Classic

Jack Bishop Author, editor, and avid home cook

Louisiana chef and food icon Paul Prudhomme popularized the idea of “blackening” seafood back in the 1980s. Unlike so many restaurant techniques, this one is easily recreated at home. Coat the fish with pantry spices (paprika, cayenne, dried thyme, dried oregano, garlic powder, salt, and pepper), then cook in a very hot pan with butter. That’s it.

I still remember my initial encounter with blackened seafood back in 1988. I was sent to New Orleans on my first-ever “work trip.” Talk about a sweet assignment for a 25-year-old food journalist! I had never been to Louisiana and was there to write a profile about a rising young chef. Kudos to readers who guessed my interview subject—Emeril Lagasse.

During this memorable eating extravaganza (ahem, I mean work trip), I also visited K-Paul’s Louisiana Kitchen, the legendary restaurant founded by Prudhomme in 1979, and ordered blackened redfish, as one did. Served with a side of buttery cornbread, it was pretty perfect.

At home, I prefer this technique with shrimp because it cooks so quickly and that means no smoke in the kitchen. In this brilliant recipe developed by Louisiana native Vallery Lomas, the hot pan blooms the flavors of the spices, and the butter echoes the sweetness of the shrimp. A cast-iron skillet is ideal for the job because it won’t cool down that much when the shrimp is added. That said, a sturdy clad or carbon-steel skillet will work just fine. Don’t use nonstick here—it’s not safe to heat an empty nonstick pan as directed here.

Tomatoes and corn are a favorite summer veggie combo. Charring them is a great way to accent their sweetness and turn this duo into a quick side dish. Cook halved grape or cherry tomatoes in a little butter until blistered. Scrape them into a bowl and then do the same with fresh or frozen corn kernels. (If using the latter, just make sure to first thaw them completely and pat dry with paper towels.) Add herbs to finish this simplified succotash.

Let the shrimp take their turn in the scorching pan and this super-fast recipe is ready for the table. Serve with any type of bread (this savory cornbread is my personal favorite) and a simple green salad and you’ve made a meal worthy of the finest New Orleans restaurant. Nothing quite says “American summer” like this revelatory but easy dish.

P.S. For America’s 250th, my ATK colleagues curated a spectacular potluck menu with recipes from every state and five U.S. territories. Happy celebrating!