Butter-Cream Shrimp & Rice
Butter-Cream Shrimp & Rice
Ingredients
For the Shrimp
- 2 pounds extra-jumbo shrimp, peeled and deveined, tails on or off
- 4 teaspoons Creole/Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil
For the Cream Sauce
- 3 tablespoons butter, divided
- 2 tablespoons minced garlic
- 5 tablespoons tomato paste
- 1 1/2 cups chicken broth
- 2 1/4 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 lemon, juiced
For Serving
- 4 cups cooked rice, as needed
Instructions
- 1
Pat the extra-jumbo shrimp dry with paper towels. In a medium bowl, season the dry shrimp with 4 teaspoons of Creole/Cajun seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper. Toss to ensure all shrimp are evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear the shrimp for 2 minutes per side, until they are cooked through, pink, and have a golden-brown sear. Remove the seared shrimp from the skillet and set aside on a plate.
⏱️ 4 min
- 3
In the same skillet (do not clean it), melt 2 tablespoons of the divided butter over medium heat. Add 2 tablespoons of minced garlic to the melted butter and sauté for about 30 seconds until fragrant. Stir in 5 tablespoons of tomato paste and continue to sauté for 2-3 minutes, stirring frequently, until the tomato paste deepens in color to a rich red.
⏱️ 4 min
- 4
Whisk in 1 1/2 cups of chicken broth and 2 1/4 cups of heavy cream into the skillet. Add 1 teaspoon of Italian seasoning, 1 teaspoon of dried parsley, and 1 teaspoon of dried basil. Bring the sauce to a gentle simmer and continue to whisk occasionally for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon.
⏱️ 7 min
- 5
Once the sauce has reached your desired consistency, return the seared shrimp to the skillet. Stir in the remaining 1 tablespoon of cold butter and the juice from 1/2 a lemon. Gently stir to combine and heat through for about 1 minute.
⏱️ 2 min
- 6
Serve the Butter-Cream Shrimp immediately over a bed of cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter-Cream Shrimp & Rice
For the Shrimp
- 2 pounds extra-jumbo shrimp, peeled and deveined, tails on or off
- 4 teaspoons Creole/Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil
For the Cream Sauce
- 3 tablespoons butter, divided
- 2 tablespoons minced garlic
- 5 tablespoons tomato paste
- 1 1/2 cups chicken broth
- 2 1/4 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 lemon, juiced
For Serving
- 4 cups cooked rice, as needed
Instructions
- 1
Pat the extra-jumbo shrimp dry with paper towels. In a medium bowl, season the dry shrimp with 4 teaspoons of Creole/Cajun seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper. Toss to ensure all shrimp are evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear the shrimp for 2 minutes per side, until they are cooked through, pink, and have a golden-brown sear. Remove the seared shrimp from the skillet and set aside on a plate.
⏱️ 4 min - 3
In the same skillet (do not clean it), melt 2 tablespoons of the divided butter over medium heat. Add 2 tablespoons of minced garlic to the melted butter and sauté for about 30 seconds until fragrant. Stir in 5 tablespoons of tomato paste and continue to sauté for 2-3 minutes, stirring frequently, until the tomato paste deepens in color to a rich red.
⏱️ 4 min - 4
Whisk in 1 1/2 cups of chicken broth and 2 1/4 cups of heavy cream into the skillet. Add 1 teaspoon of Italian seasoning, 1 teaspoon of dried parsley, and 1 teaspoon of dried basil. Bring the sauce to a gentle simmer and continue to whisk occasionally for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon.
⏱️ 7 min - 5
Once the sauce has reached your desired consistency, return the seared shrimp to the skillet. Stir in the remaining 1 tablespoon of cold butter and the juice from 1/2 a lemon. Gently stir to combine and heat through for about 1 minute.
⏱️ 2 min - 6
Serve the Butter-Cream Shrimp immediately over a bed of cooked rice.
⏱️ 1 min