Black N Bleu Shrimp Skewers Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shells or veins remain, remove them. Keep tails on for presentation. Place shrimp in a medium bowl.

Make spice blend

In a small bowl combine smoked paprika, sweet paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper. Stir to combine.

Season shrimp

Drizzle the 2 tbs olive oil over the shrimp and toss to coat. Sprinkle the spice blend over the shrimp and toss until evenly coated. Let sit 5–10 minutes at room temperature to absorb flavors.

Skewer shrimp

Thread 3 shrimp onto each soaked wooden skewer (or metal skewer), arranging them so they are snug but not overlapping. You will have five skewers with three shrimp each (plus an extra shrimp if using 15 pieces; adjust to 5 shrimp per menu item by serving one skewer containing five shrimp or by using 5 shrimp per plate—this recipe produces five skewers).

Cook shrimp

Preheat a cast-iron skillet or grill over medium-high heat (about 425°F / high heat). When hot, add a light brush of oil to the pan or oil the grill grates. Add skewers and cook 1.5–2 minutes per side, turning once, until the exterior is blackened in places and shrimp are opaque and slightly firm (internal temp 120–130°F). Total cook time should be 3–4 minutes. Do not overcook.

Prepare topping

While shrimp cook, combine the crumbled bleu cheese, softened cream cheese, heavy cream, and lemon juice in a small bowl. Mash together with a fork until mostly smooth but still slightly chunky — you want creamy texture that melts easily. Season with the teaspoon of black pepper and taste; add a pinch of salt only if needed (bleu cheese is salty).

Melt bleu cheese over shrimp

When shrimp are nearly done, spoon about 1 tablespoon of the bleu cheese mixture onto the top of each skewer (over the shrimp). If using an oven-safe skillet or a grill with a cover, transfer to a 375°F oven or close the grill lid for 30–60 seconds to gently melt the topping. Alternatively, place skewers briefly under a preheated broiler (watch closely) for 30–45 seconds until cheese softens and begins to melt but does not brown too much.

Remove skewers from heat and transfer to a serving plate. Sprinkle chopped fresh parsley over the skewers and serve immediately with lemon wedges on the side for squeezing. Serve five skewers per order (one skewer per serving if plating individually) so each portion features five blackened shrimp topped with melted bleu cheese.