Description
Bubba Gump Shrimp New Orleans is a flavorful and creamy shrimp dish inspired by the rich culinary traditions of New Orleans. This recipe features succulent shrimp baked to perfection in a buttery, spiced cream sauce infused with garlic, herbs, and a touch of cayenne pepper, served over fluffy rice with fresh diced tomatoes and spring onions for a vibrant and delicious meal. Perfect for those craving a savory, Southern-inspired seafood dinner in just 30 minutes.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound Shrimp (deveined and peeled, fresh or thawed from frozen)
- 1 teaspoon McCormick Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Sauce
- 4 tablespoons Unsalted Butter (or olive oil for a lighter option)
- 1 cup Onion (chopped, or shallots for milder flavor)
- 4 cloves Garlic (minced, garlic powder as substitute)
- 1 cup Swanson Chicken Stock (or vegetable stock for vegetarian version)
- 2 tablespoons Lea & Perrins Worcestershire Sauce (gluten-free version available)
- 2 tablespoons Lemon Juice (or lime juice)
- 1 teaspoon Dried Thyme (or 3 teaspoons fresh thyme)
- 1 teaspoon Dried Basil (or fresh basil)
- 1 cup Horizon Organic Heavy Cream (or coconut cream for dairy-free)
Serving
- 2 cups Cooked Rice (or quinoa for gluten-free option)
- 1 cup Tomato (diced)
- ½ cup Spring Onion (diced, or other fresh herbs)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for baking the shrimp to a perfect golden pink.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter, letting it bubble for 1-2 minutes until fragrant, creating the flavorful base for the sauce.
- Sauté Aromatics: Add chopped onion and minced garlic to the pan, sautéing for 1 minute until fragrant and softened to build depth in the sauce.
- Add Liquids and Herbs: Stir in chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, and salt. Cook and stir for 3 minutes until the mixture is slightly simmering and well combined.
- Simmer Cream Sauce: Reduce heat and add the heavy cream, simmering gently for about 10 minutes until the sauce thickens slightly and becomes creamy and rich.
- Prepare Shrimp Seasoning: In a small bowl, mix paprika with remaining spices to create a flavorful seasoning blend for the shrimp.
- Season and Bake Shrimp: Arrange the shrimp on a baking tray, season generously with the prepared spice mix, flip them to coat evenly, and brush with melted butter. Bake in the preheated oven for 7-8 minutes until shrimp turn pink and opaque.
- Plate and Serve: Spoon cooked rice onto the center of each plate. Pour the creamy sauce around the rice, then top with the baked shrimp and sprinkle diced tomatoes and spring onions over the top for freshness and color.
Notes
- For a lighter version, substitute butter with olive oil and heavy cream with coconut cream or a low-fat cream alternative.
- To make this recipe vegetarian, replace shrimp with firm tofu or mushrooms and use vegetable stock instead of chicken stock.
- Adjust cayenne pepper quantity according to your spice tolerance.
- Using fresh herbs instead of dried will enhance the flavor but increase ingredient quantity (usually 3x more).
- Gluten-free Worcestershire sauce and quinoa as rice substitute make this dish suitable for gluten-sensitive diets.
- Ensure shrimp are fully thawed if using frozen to ensure even cooking.
- Leftover sauce can be stored refrigerated for up to 3 days; reheat gently before serving.
