The blackening cooking technique was developed by New Orleans Chef Paul Prudhomme. The shrimp is drenched in butter, and dredged in the blackening spices. It is then seared in very hot cast iron skillet for a couple of minutes. The result is a nearly black encrusted, and most delectable shrimp dish.
These beignets are crunchy on the outside and have a light bready inside. The dough is dropped by the spoonful in hot oil and fried to a golden brown, then dusted with powdered sugar. The beignet originated in France, but this recipe hails from New Orleans.