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  • Writer's pictureSouthern Spices

Blackened Seafood with Cajun BBQ Sauce


½ stick of Salted Butter

2 tbsp of extra virgin olive oil

8 oz of Sea Scallops (substitute 12 oz diced chicken breast)

10 oz of peeled and deveined large Shrimp

12 oz of chopped yellow squash

12 oz of chopped zucchini squash

2 oz of Blackened Seasoning

2 oz of Shake-A-Tailfeather Seasoning

2 cups of diced red onions

¼ cup of fresh diced tomatoes (vine)

¼ cup of diced red bell peppers

¼ cup of diced green bell peppers

2 large cloves of garlic (minced)

1 tbsp of ground black pepper

1 ½ cup of Heavy Whipping Cream

2 tbsp of Worchester sauce

¼ of lemon or 2 tablespoon of pure lemon juice


  1. Wash Seafood thoroughly with warm water and place on a sheet of wax paper.

  2. Rub Blackened seasoning on seafood ensuring you get an equal amount on each one.

  3. On medium heat, melt butter in a frying pan and place seafood in it for 2 minutes. Using a spatula, flip seafood over and let cook for an additional 2 minutes until seafood turns golden in color.

  4. In a separate frying pan (or wok) on medium heat, heat olive oil and place vegetables (except for tomatoes) into pan and toss with a spoonula back and forth for 5 minutes (make sure vegetables do not get soft).

  5. In a medium pot, combine tomatoes, heavy whipping cream, Worchester sauce, lemon juice, black pepper and Shake-A-Tailfeather seasoning. Stir constantly until mixture reaches a boil.

  6. Combine mixture with vegetables and stir for 3 minutes. Then add seafood and its contents to the pan or wok and let simmer on low heat for an additional 5 minutes or until it begins to thicken (which ever occur first).

  7. Let stand for 2 minutes, then serve!

Serves: 4 plus leftovers!

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