Butter-Cream Shrimp & Rice

The only creamy shrimp recipe you’ll ever need. Better than a restaurant.

By @_https.dasean

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 lbs Extra-Jumbo Shrimp
• 4 tsp Creole/Cajun Seasoning
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Black Pepper
• 1 tsp Dried Parsley
• 1 tsp Dried Basil
• 2 tbsp Avocado Oil
• 2 tbsp Butter
• 2 tbsp Minced Garlic
• 5 tbsp Tomato Paste
• 1.5 cups Chicken Broth
• 2.25 cups Heavy Cream
• 2 lbs Cooked Shrimp
• 1 tbsp Butter
• 0.5 unit Lemon
• 4 servings Cooked Rice

Instructions

1. Season the dry shrimp with Creole/Cajun seasoning, Italian seasoning, garlic powder, onion powder, smoked paprika, black pepper, dried parsley, and dried basil.
2. Heat a skillet over high heat and add avocado oil. Sear the seasoned shrimp for 2 minutes on each side until cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt 2 tablespoons of butter over medium heat.
4. Add minced garlic and tomato paste to the skillet. Sauté until the mixture turns a deep red color.
5. Whisk in the chicken broth and heavy cream into the skillet. Simmer the sauce until it is thick enough to coat the back of a spoon.
6. Stir the cooked shrimp back into the sauce.
7. Add 1 tablespoon of cold butter to the sauce and stir until melted and well combined.
8. Squeeze the juice of half a lemon into the sauce and stir to combine.
9. Serve the butter-cream shrimp over cooked rice.