Description
A delightful recipe featuring perfectly seasoned shrimp in a creamy sauce, reminiscent of Southern cooking, ideal for family gatherings.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons chopped onion
- 2 teaspoons minced garlic
- ⅓ cup Swanson chicken stock
- ¼ cup Lea & Perrins Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 cup Horizon Organic heavy cream
- 2 teaspoons McCormick paprika
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 500 grams shrimp (deveined and peeled)
- 1 cup cooked rice
- ½ diced tomato
- 1 diced spring onion
Instructions
- Preheat the oven to 400°F (200°C) for the shrimp.
- Melt the unsalted butter in a medium pan over medium-high heat.
- Sauté the chopped onion and minced garlic for one minute until fragrant.
- Add the chicken stock, Worcestershire sauce, lemon juice, dried thyme, dried basil, cayenne pepper, and salt. Cook for three minutes while mixing well.
- Stir in the heavy cream and simmer for ten minutes.
- Lower the heat when the sauce starts to bubble, continuing to cook until slightly thickened. Set the sauce aside.
- Mix the paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt in a small bowl.
- Place the cleaned shrimp on a baking tray, then season and flip them. Brush with melted butter.
- Bake for 7-8 minutes until shrimp are pink and cooked through.
- Plate the cooked rice in the center of your serving dish and pour the sauce around it.
- Add the baked shrimp on top, then sprinkle diced tomato and spring onion for garnish.
Notes
Serve hot and consider adding garnish options like fresh herbs for extra flavor.