Description
Experience the rich and flavorful taste of Bubba Gump Shrimp New Orleans, a delightful shrimp dish featuring a creamy, spiced sauce with a hint of heat. Perfectly baked shrimp are served atop fluffy rice, complemented with aromatic herbs and a luscious, thickened cream sauce that brings a touch of Louisiana charm to your dinner table.
Ingredients
Scale
Main Ingredients
- 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.)
- 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.)
- 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: Preheat your oven to 400°F (200°C) to prepare for baking the shrimp, ensuring a perfectly cooked and golden finish.
- Melt Butter: Melt the unsalted butter in a medium pan over medium-high heat. Allow it to bubble gently until fragrant, about 1 to 2 minutes, forming the flavor base.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter. Sauté for 1 minute until fragrant, creating a savory aroma to start the sauce.
- Add Liquids and Spices: Pour in the chicken stock, Worcestershire sauce, and lemon juice. Stir in dried thyme, dried basil, cayenne pepper, salt, and black pepper. Cook the mixture for 3 minutes until it is well combined and slightly simmering.
- Incorporate Cream and Simmer: Reduce the heat and stir in the heavy cream. Let the sauce simmer for about 10 minutes, stirring occasionally until it thickens slightly into a creamy, luscious consistency.
- Season Shrimp: Combine paprika, black pepper, cayenne, and salt in a small bowl. Season the shrimp evenly with this spice mix to infuse bold flavors.
- Prepare Shrimp for Baking: Arrange the seasoned shrimp on a baking tray. Flip them and brush lightly with melted butter to promote browning and moisture retention.
- Bake Shrimp: Bake the shrimp in the preheated oven for 7 to 8 minutes until they turn pink and opaque, indicating they are perfectly cooked.
- Assemble and Serve: Plate 2 cups of cooked rice at the center of each dish. Pour the creamy sauce around the rice, then top with the baked shrimp. Garnish with diced tomatoes and spring onions for freshness and vibrant color.
Notes
- You can substitute olive oil for butter if you prefer a lighter dish.
- For a vegetarian version, replace chicken stock with vegetable stock and omit the shrimp.
- To make this recipe gluten-free, ensure Worcestershire sauce is gluten-free and consider quinoa instead of rice.
- If you want a dairy-free alternative, substitute heavy cream with coconut cream.
- Adjust cayenne pepper according to your preferred spice level or omit if you want a milder taste.
- Using fresh herbs can enhance flavor—triple the amount when substituting dried thyme or basil with fresh.
- Ensure shrimp is fully thawed before baking to achieve even cooking.
