Description
Experience the vibrant and rich flavors of Bubba Gump Shrimp New Orleans, a creamy, spicy shrimp dish baked to perfection and served over fluffy rice with a luscious herb-infused sauce that brings a delightful taste of Southern cuisine to your table.
Ingredients
Scale
Sauce 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.)
Main Ingredients
- 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 achieve a perfect golden and pink finish.
- Melt Butter: Melt the unsalted butter in a medium pan over medium-high heat until it bubbles and releases a fragrant aroma, about 1-2 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the butter and sauté for 1 minute until fragrant and softened.
- Add Liquids and Herbs: Pour in the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, salt, and black pepper. Stir and let the mixture cook for 3 minutes until it’s slightly simmering and well combined.
- Simmer Sauce: Stir in the heavy cream and reduce the heat. Let the sauce simmer gently for about 10 minutes until it slightly thickens and develops a creamy texture.
- Prepare Seasoning Mix: In a small bowl, combine paprika and any remaining spices to add a robust flavor boost to the shrimp.
- Season and Bake Shrimp: Arrange the shrimp on a baking tray. Season them evenly with the prepared spice mix, flip them, and brush with melted butter. Bake in the preheated oven for 7-8 minutes until shrimp are pink, opaque, and cooked through.
- Plate and Serve: Plate the cooked rice in the center of each dish, spoon the creamy sauce around the rice, and top with the baked shrimp. Garnish with diced tomatoes and spring onions for a fresh and colorful presentation.
Notes
- You can substitute olive oil for butter if you prefer a lighter dish.
- To make this dish vegetarian, use vegetable stock and skip the shrimp, or substitute with a plant-based protein.
- Adjust cayenne pepper according to your preferred spice level.
- Use quinoa instead of rice for a gluten-free and higher-protein alternative.
- Fresh herbs can replace dried versions, but increase the quantity as fresh herbs are less concentrated.
- Ensure shrimp are fully thawed if using frozen, to bake evenly.
