Description
Bubba Gump Shrimp New Orleans is a flavorful and creamy shrimp dish inspired by the vibrant flavors of New Orleans cuisine. This recipe features succulent shrimp baked to perfection and served with a rich, spiced cream sauce infused with garlic, herbs, and a touch of cayenne for a mild kick. Paired with fluffy rice and fresh diced vegetables, it’s a comforting and elegant meal ready in just 30 minutes.
Ingredients
Scale
Seafood
- 1 pound Shrimp (deveined and peeled, fresh or frozen, thawed)
Sauce
- 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 (can 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)
Side
- 2 cups Rice (cooked, quinoa can be substituted for 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 golden brown perfection.
- Melt butter: In a medium pan over medium-high heat, melt the unsalted butter until it bubbles and emits a fragrant aroma, about 1-2 minutes.
- Sauté aromatics: Add the chopped onion and minced garlic to the pan and sauté for 1 minute until fragrant, creating an inviting base for the sauce.
- Add liquids and herbs: Stir in the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, black pepper, and salt. Cook this mixture for 3 minutes until slightly simmering and well combined.
- Add cream and simmer: Pour in the heavy cream, reduce the heat to low, and allow the sauce to simmer gently for about 10 minutes until it thickens slightly, developing a rich, creamy texture.
- Prepare shrimp seasoning: Combine the paprika and any remaining spices in a small bowl to season the shrimp before baking.
- Prepare shrimp for baking: Arrange the shrimp on a baking tray. Season them evenly with the prepared spice mix, flip to coat both sides well, and brush with melted butter for extra richness.
- Bake shrimp: Place the baking tray in the preheated oven and bake the shrimp for 7-8 minutes until they turn pink and opaque, indicating they are fully cooked.
- Plate and serve: Spoon cooked rice into the center of each plate. Pour the luscious cream sauce around the rice, then top with baked shrimp and garnish with diced tomatoes and spring onions for a colorful and flavorful presentation.
Notes
- For a lighter version, substitute the butter with olive oil and heavy cream with coconut cream.
- Use vegetable stock instead of chicken stock to make the sauce vegetarian-friendly.
- Adjust the cayenne pepper amount to control spiciness according to preference.
- Fresh herbs like thyme and basil can replace dried herbs but use three times the quantity for fresh.
- Quinoa can be used instead of rice for a gluten-free option.
- If you prefer a smokier flavor, try using smoked paprika instead of regular paprika.
- Make sure shrimp are fully thawed if frozen before baking for even cooking.
- Gluten-free Worcestershire sauce versions are available to accommodate gluten sensitivities.
