Description
Bubba Gump Shrimp New Orleans is a flavorful and creamy shrimp dish inspired by the vibrant Cajun and Creole flavors of New Orleans. It combines succulent shrimp baked to perfection with a rich, spiced cream sauce served over fluffy rice and topped with fresh diced tomatoes and spring onions. This recipe delivers a perfectly balanced blend of spicy, tangy, and savory notes making it a delightful meal ready in just 30 minutes.
Ingredients
Scale
Proteins and Seafood
- 1 pound Shrimp (deveined and peeled; fresh or thawed frozen)
Dairy and Fats
- 4 tablespoons Unsalted Butter (can substitute with olive oil)
- 1 cup Horizon Organic Heavy Cream (or coconut cream for dairy-free)
Vegetables and Aromatics
- 1 cup Onion (chopped; or shallots)
- 4 cloves Garlic (minced; or garlic powder)
- 1 cup Tomato (diced)
- ½ cup Spring Onion (diced)
Liquids and Stocks
- 1 cup Swanson Chicken Stock (or vegetable stock for vegetarian)
- 2 tablespoons Lea & Perrins Worcestershire Sauce (gluten-free available)
- 2 tablespoons Lemon Juice (or lime juice)
Spices and Seasonings
- 1 teaspoon Dried Thyme (or fresh thyme, triple the amount)
- 1 teaspoon Dried Basil (or fresh basil)
- ½ teaspoon Black Pepper (adjust cayenne to taste)
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt (sea salt optional)
- 1 teaspoon McCormick Paprika (smoked paprika alternative)
Grains
- 2 cups Cooked Rice (or quinoa for gluten-free)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shrimp to a golden, succulent finish.
- Melt Butter: In a medium pan over medium-high heat, melt the unsalted butter and let it bubble for 1-2 minutes until fragrant, creating the flavorful base for the sauce.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pan and sauté for 1 minute until they release an inviting aroma, forming the flavor foundation.
- Add Liquids and Seasonings: Stir in chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, black pepper, and salt. Cook for about 3 minutes, just until the mixture begins to simmer and flavors meld.
- Incorporate Cream and Simmer: Reduce the heat and add the heavy cream, allowing the sauce to simmer gently for about 10 minutes until it thickens slightly, resulting in a rich, creamy texture.
- Prepare Spice Rub: Combine paprika and any remaining spices in a small bowl to season the shrimp thoroughly.
- Season and Arrange Shrimp: Place the shrimp on a baking tray, season them with the spice mix, flip to coat both sides, and brush with melted butter to ensure flavorful, moist shrimp.
- Bake Shrimp: Bake the shrimp in the preheated oven for 7-8 minutes until they turn pink and opaque, indicating perfect doneness.
- Assemble and Serve: Plate cooked rice in the center of each dish, pour the creamy sauce around the rice, then top with the baked shrimp and garnish with diced tomatoes and spring onions for a colorful and flavorful presentation.
Notes
- For a lighter option, substitute butter with olive oil or coconut oil.
- Fresh herbs such as thyme and basil can be used in place of dried, just increase quantity accordingly.
- Vegetable stock can replace chicken stock for a vegetarian version, but the sauce will slightly vary in flavor.
- Adjust cayenne pepper according to your spice preference to make it milder or spicier.
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Quinoa can substitute rice to make the meal gluten-free.
