Butter-Cream Shrimp & Rice
Butter-Cream Shrimp & Rice
Ingredients
- 2 pounds extra-jumbo shrimp, peeled and deveined, tails on or off, patted dry
- 2 1/4 cups heavy cream
- 1 1/2 cups chicken broth
- 5 tablespoons tomato paste
- 3 tablespoons butter, divided
- 2 tablespoons minced garlic
- 2 tablespoons avocado oil
- 4 teaspoons Creole/Cajun seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 lemon, juiced
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, season the patted dry shrimp with Creole/Cajun seasoning, Italian seasoning, garlic powder, onion powder, smoked paprika, black pepper, dried parsley, and dried basil. Toss to ensure the 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 in a single layer, being careful not to overcrowd the pan. Sear for 2 minutes per side, until pink and opaque. Remove the seared shrimp from the skillet and set aside.
⏱️ 8 min
- 3
In the same skillet (do not clean it), reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Add the minced garlic and tomato paste to the melted butter. Sauté, stirring constantly, for 2-3 minutes, until the mixture turns a deep, rich red color and becomes fragrant.
⏱️ 3 min
- 4
Gradually whisk in the chicken broth and heavy cream into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
⏱️ 7 min
- 5
Return the seared shrimp to the skillet with the thickened sauce. Add the remaining 1 tablespoon of cold butter and the freshly squeezed juice from 1/2 a lemon. Stir gently until the butter is melted and the shrimp are well combined with the sauce.
⏱️ 2 min
- 6
Serve the butter-cream shrimp immediately over hot cooked rice.
Kitchen Tools
Nutrition Facts (per serving)
Butter-Cream Shrimp & Rice
- 2 pounds extra-jumbo shrimp, peeled and deveined, tails on or off, patted dry
- 2 1/4 cups heavy cream
- 1 1/2 cups chicken broth
- 5 tablespoons tomato paste
- 3 tablespoons butter, divided
- 2 tablespoons minced garlic
- 2 tablespoons avocado oil
- 4 teaspoons Creole/Cajun seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 lemon, juiced
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, season the patted dry shrimp with Creole/Cajun seasoning, Italian seasoning, garlic powder, onion powder, smoked paprika, black pepper, dried parsley, and dried basil. Toss to ensure the 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 in a single layer, being careful not to overcrowd the pan. Sear for 2 minutes per side, until pink and opaque. Remove the seared shrimp from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet (do not clean it), reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Add the minced garlic and tomato paste to the melted butter. Sauté, stirring constantly, for 2-3 minutes, until the mixture turns a deep, rich red color and becomes fragrant.
⏱️ 3 min - 4
Gradually whisk in the chicken broth and heavy cream into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
⏱️ 7 min - 5
Return the seared shrimp to the skillet with the thickened sauce. Add the remaining 1 tablespoon of cold butter and the freshly squeezed juice from 1/2 a lemon. Stir gently until the butter is melted and the shrimp are well combined with the sauce.
⏱️ 2 min - 6
Serve the butter-cream shrimp immediately over hot cooked rice.