Description
Experience the vibrant flavors of New Orleans with this Bubba Gump Shrimp recipe, featuring tender shrimp baked to perfection and served with a creamy, spicy sauce over fluffy rice. A delightful balance of butter, garlic, herbs, and cayenne pepper creates a rich, flavorful dish that’s perfect for a quick and satisfying meal.
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 to a perfect golden brown.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter until it begins to bubble and releases a fragrant aroma, about 1-2 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter and sauté for 1 minute until fragrant to build a flavorful base.
- Add Liquids and Spices: Incorporate the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, salt, and black pepper. Stir well and cook for 3 minutes, allowing the mixture to combine and slightly simmer.
- Add Cream and Simmer: Stir in the heavy cream, reduce the heat, and let the sauce simmer gently for about 10 minutes until it thickens slightly and develops a creamy texture.
- Season Shrimp: Combine paprika with any remaining spices in a small bowl. Arrange the shrimp on a baking tray, season them evenly with the spice mixture, flip them, and brush with melted butter for added richness.
- Bake Shrimp: Place the shrimp in the preheated oven and bake for 7-8 minutes until they turn pink and opaque, indicating they are perfectly cooked.
- Plate and Serve: To serve, place cooked rice in the center of each plate, pour the creamy sauce around the rice, and top the rice with the baked shrimp and diced tomatoes and spring onions for a colorful, flavorful finish.
Notes
- Butter can be substituted with olive oil for a lighter, heart-healthy option.
- Vegetable stock and coconut cream can be used to make this dish vegetarian and dairy-free.
- Adjust cayenne pepper to control the spiciness according to your preference.
- Use fresh herbs in place of dried herbs for a brighter flavor, using approximately three times the amount.
- Ensure shrimp are thawed completely if using frozen for even cooking.
- Quinoa can replace rice for a gluten-free and higher protein alternative.
- Worcestershire sauce is available in gluten-free versions if needed.
