Description
Experience the vibrant flavors of Bubba Gump Shrimp New Orleans, a creamy, spicy shrimp dish with a rich buttery sauce infused with herbs and spices, served over rice for a comforting, Southern-inspired meal ready in just 30 minutes.
Ingredients
Scale
Butter and Aromatics
- 4 tablespoons Unsalted Butter (Can substitute with olive oil for a lighter option.)
- 1 cup Onion, chopped (Can be replaced with shallots for milder flavor.)
- 4 cloves Garlic, minced (Use garlic powder as a substitute if needed.)
Liquid Ingredients and Seasonings
- 1 cup Swanson Chicken Stock (Use vegetable stock for vegetarian version.)
- 2 tablespoons Lea & Perrins Worcestershire Sauce (Gluten-free versions available.)
- 2 tablespoons Lemon Juice (Lime juice can be used as an alternative.)
- 1 teaspoon Dried Thyme (Fresh thyme can be substituted, use about three times more.)
- 1 teaspoon Dried Basil (Fresh basil can replace dried basil.)
- ½ teaspoon Black Pepper (Adjust cayenne to taste for spiciness.)
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt (Sea salt can be used for a different texture.)
- 1 cup Horizon Organic Heavy Cream (Coconut cream can be used for a dairy-free version.)
- 1 teaspoon McCormick Paprika (Smoked paprika offers a different taste profile.)
Main Ingredients
- 1 pound Shrimp, deveined and peeled (Fresh or frozen, ensure thawed.)
- 2 cups Rice, cooked (Quinoa can be substituted for a gluten-free option.)
- 1 cup Tomato, diced
- ½ cup Spring Onion, diced (Any fresh herbs can be substituted.)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the shrimp to a perfect golden pink.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter allowing it to bubble gently and become aromatic, approximately 1-2 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter, sautéing for about 1 minute until fragrant and translucent, enhancing the dish’s aroma.
- Add Liquids and Spices: Pour in the chicken stock, Worcestershire sauce, lemon juice, then add dried thyme, basil, cayenne pepper, salt, and black pepper. Stir well and cook for 3 minutes until the mixture is combined and slightly simmering.
- Simmer Cream Sauce: Lower the heat and stir in the heavy cream. Let the sauce simmer gently for about 10 minutes, stirring occasionally until it thickens slightly and becomes creamy and dreamy.
- Prepare Spice Mix: In a small bowl, combine paprika with any remaining spices to create a flavorful seasoning mix for the shrimp.
- Season and Bake Shrimp: Arrange the peeled and deveined shrimp on a baking tray. Season them evenly with the prepared spice mix, flip them to coat both sides, and brush with melted butter. Bake in the preheated oven for 7-8 minutes until shrimp turn pink and opaque.
- Plate the Dish: Serve by spooning cooked rice into the center of each plate, ladling the creamy sauce around the rice, and topping with the baked shrimp and diced tomatoes and spring onions for a fresh contrast and beautiful presentation.
Notes
- For a lighter option, substitute the unsalted butter with olive oil.
- Use vegetable stock instead of chicken stock to make the sauce vegetarian.
- To make the dish gluten-free, opt for gluten-free Worcestershire sauce and substitute quinoa for rice.
- Fresh herbs can be used instead of dried; use three times the amount when substituting thyme.
- Coconut cream can replace heavy cream for a dairy-free version.
- Adjust cayenne pepper to your preferred spice level for milder or hotter results.
