Description
Bubba Gump Shrimp New Orleans is a delicious, creamy shrimp dish bursting with bold Cajun flavors. Succulent shrimp baked to perfection and served over fluffy rice, smothered in a rich, spiced cream sauce infused with herbs and spices like thyme, basil, cayenne, and paprika. This 30-minute recipe delivers an easy yet impressive meal inspired by New Orleans cuisine, perfect for seafood lovers craving a taste of the South.
Ingredients
Scale
Seafood
- 1 pound Shrimp (deveined and peeled, fresh or thawed if frozen)
Produce
- 1 cup Onion (chopped)
- 4 cloves Garlic (minced)
- 1 cup Tomato (diced)
- ½ cup Spring Onion (diced)
Dairy
- 4 tablespoons Unsalted Butter
- 1 cup Horizon Organic Heavy Cream
Pantry Items
- 1 cup Swanson Chicken Stock
- 2 tablespoons Lea & Perrins Worcestershire Sauce
- 2 tablespoons Lemon Juice
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- ½ teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1 teaspoon McCormick Paprika
- 2 cups Rice (cooked)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shrimp, ensuring a perfect golden-brown finish.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter until it bubbles and becomes fragrant, approximately 1-2 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the butter and sauté for 1 minute until fragrant, releasing a savory aroma.
- Add Liquids and Spices: Pour in the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, and salt. Stir and cook for 3 minutes until the mixture is well combined and begins to simmer lightly.
- Simmer Cream Sauce: Stir in the heavy cream and reduce heat to low. Let it simmer gently for about 10 minutes until the sauce slightly thickens and develops a rich, creamy texture.
- Prepare Shrimp Seasoning: In a small bowl, mix paprika with any remaining spices to create a vibrant seasoning blend for the shrimp.
- Season and Bake Shrimp: Arrange the shrimp on a baking tray, season 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, or until shrimp turn pink and opaque.
- Plate and Serve: On each serving plate, place a portion of cooked rice in the center. Pour the creamy sauce around the rice, then top with the baked shrimp and scatter the diced tomato and spring onion on top for freshness and color.
Notes
- For a lighter option, substitute unsalted butter with olive oil.
- Use vegetable stock to make the recipe vegetarian.
- Fresh thyme and basil can replace dried herbs; use about three times the amount for fresh.
- Lime juice can be used instead of lemon juice for a citrus twist.
- Adjust cayenne pepper to taste if you prefer more or less heat.
- Quinoa can be used instead of rice to make the dish gluten-free.
- Smoked paprika adds a different smoky flavor if preferred over regular paprika.
- Ensure shrimp are properly thawed if using frozen to guarantee even cooking.
