The best Blackened Shrimp with Raspberry Peach Beurre Blanc

Prepare the raspberry peach beurre blanc sauce first by placing the cream, raspberries, peaches, and white cooking wine in a medium saucepan and bringing it to a boil.

Lower the heat to let the sauce gently simmer and reduce it until it is about 1/4 of the original amount.

Turn off the heat and add the cold butter a few pieces at a time, whisking to incorporate until fully combined.

For the blackened shrimp, heat a cast iron pan over medium-high heat or use an outdoor grill.

Divide the shrimp into 4 portions and skewer one portion on each of the 4 skewers.

Drizzle olive oil over each of the 4 skewers and coat the shrimp with blackening spice, using fingers to sprinkle it on.

Keep the heat high and cook the skewers for a few minutes on each side until the shrimp are cooked through.

Equipment Needed

Spice Level:

Dietary