Description
Bubba Gump Shrimp New Orleans is a flavorful and creamy shrimp dish inspired by New Orleans-style cooking. Juicy shrimp are baked with a divine blend of spices, then served over rice and topped with a rich, buttery, and slightly spicy cream sauce infused with garlic, herbs, and lemon. This recipe combines Southern charm with a comforting, elegant meal perfect for any occasion.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound Shrimp (deveined and peeled; fresh or thawed frozen)
- 1 teaspoon McCormick Paprika
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
- 4 tablespoons Unsalted Butter (or olive oil for lighter option)
Sauce
- 1 cup Onion (chopped; or shallots for milder flavor)
- 4 cloves Garlic (minced; or garlic powder as substitute)
- 1 cup Swanson Chicken Stock (or vegetable stock for vegetarian version)
- 2 tablespoons Lea & Perrins Worcestershire Sauce (gluten-free versions available)
- 2 tablespoons Lemon Juice (or lime juice)
- 1 teaspoon Dried Thyme (or fresh thyme, triple amount)
- 1 teaspoon Dried Basil (or fresh basil)
- 1 cup Horizon Organic Heavy Cream (or coconut cream for dairy-free)
Accompaniments
- 2 cups Rice (cooked; quinoa can be used for gluten-free)
- 1 cup Tomato (diced)
- ½ cup Spring Onion (diced; or any fresh herbs)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shrimp to a perfect golden pink.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter until it bubbles and becomes fragrant, about 1-2 minutes, to build the base flavors.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter and sauté for about 1 minute until fragrant, releasing an inviting aroma.
- Add Liquids and Herbs: Pour in the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, and salt. Stir the mixture and cook for 3 minutes until it is combined and beginning to simmer slightly.
- Simmer Cream Sauce: Stir in the heavy cream and reduce the heat. Let the sauce simmer gently for about 10 minutes until it thickens slightly, forming a rich and dreamy cream sauce.
- Season Shrimp: In a small bowl, combine paprika with any remaining spices and season the shrimp evenly on all sides for a flavorful kick.
- Prepare Shrimp for Baking: Arrange the seasoned shrimp on a baking tray. Flip them once to evenly coat, then brush with melted butter to enhance browning and flavor.
- Bake Shrimp: Place the shrimp in the preheated oven and bake for 7-8 minutes until they turn pink, opaque, and are cooked through.
- Serve: Plate the cooked rice in the center of each dish. Pour the luscious cream sauce around the rice, top with the baked shrimp, and garnish with diced tomatoes and spring onions for a colorful, flavorful presentation.
Notes
- To make this dish vegetarian or vegan, substitute chicken stock with vegetable stock, use coconut cream instead of heavy cream, and choose plant-based Worcestershire sauce or omit it.
- Adjust cayenne pepper quantity to control the spice level according to taste.
- Fresh herbs can be used instead of dried but use about three times the amount.
- For a gluten-free meal, opt for gluten-free Worcestershire sauce and replace rice with quinoa.
- Butter can be replaced with olive oil for a lighter fat option.
- If fresh shrimp is unavailable, use thawed frozen shrimp ensuring it is fully thawed and drained before cooking.
