Description
Bubba Gump Shrimp New Orleans is a flavorful and creamy shrimp dish inspired by the vibrant tastes of New Orleans. Featuring succulent shrimp baked to perfection and served over rice with a rich, spicy cream sauce infused with garlic, herbs, and a hint of cayenne, this recipe blends buttery goodness with southern-inspired seasonings for an irresistible meal ready in just 30 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound Shrimp (deveined and peeled, fresh or thawed frozen)
- 1 teaspoon McCormick Paprika (smoked paprika optional for different taste)
- ½ teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 4 tablespoons Unsalted Butter (can substitute with olive oil)
Sauce
- 1 cup Onion (chopped, or shallots for milder flavor)
- 4 cloves Garlic (minced, or garlic powder as substitute)
- 1 cup Swanson Chicken Stock (vegetable stock for vegetarian)
- 2 tablespoons Lea & Perrins Worcestershire Sauce (gluten-free version available)
- 2 tablespoons Lemon Juice (or lime juice)
- 1 teaspoon Dried Thyme (or use fresh thyme, 3x the amount)
- 1 teaspoon Dried Basil (or fresh basil)
- 1 cup Horizon Organic Heavy Cream (coconut cream for dairy-free)
Sides and Garnish
- 2 cups Rice (cooked, quinoa for gluten-free option)
- 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 brown texture.
- Prepare Sauce Base: Melt the unsalted butter in a medium pan over medium-high heat until it bubbles and becomes fragrant, about 1-2 minutes, setting the foundation for the sauce.
- Sauté Aromatics: Add chopped onion and minced garlic to the butter and sauté for 1 minute until fragrant, releasing inviting aromas that build flavor depth.
- Add Liquids and Herbs: Pour in the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, and salt. Stir well and cook for 3 minutes until the mixture is well combined and slightly simmering.
- Incorporate Cream and Simmer: Reduce the heat and stir in the heavy cream. Let the sauce simmer gently for about 10 minutes until it thickens slightly, creating a rich and creamy texture.
- Season Shrimp: In a small bowl, mix paprika along with any remaining spices. Use this blend to season the shrimp evenly, ensuring a flavorful crust after baking.
- Arrange and Bake Shrimp: Place the seasoned shrimp on a baking tray, flip them to coat all sides, and brush with melted butter. Bake in the preheated oven for 7-8 minutes until the shrimp turn pink and opaque.
- Plate the Dish: On each plate, arrange cooked rice in the center. Pour the creamy sauce around the rice and top with baked shrimp and diced tomatoes and spring onions for freshness and color.
Notes
- For a lighter option, substitute unsalted butter with olive oil.
- Use shallots instead of onions for a milder flavor.
- Vegetable stock can replace chicken stock for a vegetarian version.
- Gluten-free Worcestershire sauce is available if gluten sensitivity is a concern.
- Lime juice works well as an alternative to lemon juice for a slightly different citrus note.
- Fresh herbs can substitute dried herbs for a fresher flavor; use three times more when using fresh thyme.
- Use coconut cream instead of heavy cream for a dairy-free adaptation.
- Quinoa is a great gluten-free substitute for rice to accommodate dietary restrictions.
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Adjust cayenne pepper amount according to your heat preference.
