Main
Creamy Butter Shrimp & Rice
35 minServes 4Nutri-Score D€€€
D
35 min
35 minCreamy Butter Shrimp & Rice
what you need
Ingredients
extra-jumbo shrimp (peeled, deveined, patted dry)Fish900 g
heavy creamDairy540 ml
chicken brothPantry360 ml
tomato pastePantry75 g
butter (divided, 1 tbsp kept cold)Dairy45 g
garlic (minced)Produce6 pieces- avocado oilPantry30 ml
Creole/Cajun seasoningSpices16 g- Italian seasoningSpices4 g
garlic powderSpices3 g- onion powderSpices1.5 g
- smoked paprikaSpices1.5 g
black pepperSpices1.5 g- dried parsleySpices1 g
- dried basilSpices1 g
lemon (juiced)Produce0.5 pieces
rice (cooked, for serving)Grains300 g
per serving
Nutrition
888kcal
- Carbs
- 65 g
- Proteins
- 50 g
- Fat
- 48 g
what you’ll use
Tools
Frying pan
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.