Plat
Creamy Butter Shrimp & Rice
35 minPour 4Nutri-Score D€€€
D
35 min
35 minCreamy Butter Shrimp & Rice
recette de
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@_https.dasean
1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
extra-jumbo shrimp (peeled, deveined, patted dry)Poissons900 g
heavy creamProduits laitiers540 ml
chicken brothÉpicerie360 ml
tomato pasteÉpicerie75 g
butter (divided, 1 tbsp kept cold)Produits laitiers45 g
garlic (minced)Fruits et légumes6 morceaux- avocado oilÉpicerie30 ml
Creole/Cajun seasoningÉpices16 g- Italian seasoningÉpices4 g
garlic powderÉpices3 g- onion powderÉpices1,5 g
- smoked paprikaÉpices1,5 g
black pepperÉpices1,5 g- dried parsleyÉpices1 g
- dried basilÉpices1 g
lemon (juiced)Fruits et légumes0,5 morceaux
rice (cooked, for serving)Céréales300 g
par portion
Nutrition
888kcal
- Glucides
- 65 g
- Protéines
- 50 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Season the shrimp
- Pat the shrimp dry and place in a bowl.
- Toss with the Creole seasoning, Italian seasoning, garlic powder, onion powder, smoked paprika and black pepper until evenly coated.
- Étape 2
Sear the shrimp
- Heat the avocado oil in a large skillet over high heat.
- Sear the shrimp for 2 minutes per side until golden and just cooked.
- Transfer to a plate and set aside.
- Étape 3
Build the base
- Lower the heat and melt 2 tbsp of the butter in the same skillet.
- Add the garlic and tomato paste and sauté until the paste turns a deep red.
- Étape 4
Make the sauce
- Whisk in the chicken broth and heavy cream.
- Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
- Étape 5
Finish and serve
- Stir in the shrimp, the remaining cold butter and the lemon juice.
- Sprinkle with dried parsley and dried basil.
- Serve hot over rice.