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Bubba Gump Shrimp New Orleans

Bubba Gump Shrimp New Orleans: A Creamy Seafood Delight

Bubba Gump Shrimp New Orleans combines succulent shrimp in a creamy, mildly spicy sauce served over rice, showcasing the essence of American cuisine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Creole, Seafood
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tablespoons Unsalted Butter or olive oil for a lighter option
  • 1 cup Swanson Chicken Stock or vegetable broth for vegetarian version
  • 2 tablespoons Lea & Perrins Worcestershire Sauce or soy sauce as a substitute
  • 1 tablespoon Lemon Juice fresh-squeezed preferred
  • 1 teaspoon Dried Thyme oregano can be used instead
  • 1 teaspoon Dried Basil use more fresh basil if available
  • 1 teaspoon Black Pepper freshly ground preferred
  • 1/2 teaspoon Cayenne Pepper adjust according to spice preference
  • 1 teaspoon Salt essential for flavor
For the Creamy Base
  • 1 cup Horizon Organic Heavy Cream or coconut cream for dairy-free option
  • 1 teaspoon McCormick Paprika both sweet and smoked varieties work
For the Main Ingredients
  • 1 pound Shrimp (deveined and peeled) large, fresh shrimp recommended
  • 2 cups Rice (Cooked) white or brown rice based on preference
  • 1 medium Tomato (Diced) or bell peppers for texture
  • 1 medium Onion (Diced) green onions can be used for garnish

Equipment

  • medium pan
  • baking tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients.
  2. Melt butter in a medium pan over medium-high heat. Add chopped onion and minced garlic, sauté for 1 minute until fragrant.
  3. Pour in chicken stock, Worcestershire sauce, lemon juice, thyme, cayenne, and salt. Cook for 3 minutes.
  4. Slowly stir in heavy cream and bring to a gentle simmer. Let it bubble on low heat for about 10 minutes, stirring occasionally.
  5. Combine paprika, black pepper, and remaining spices in a small bowl.
  6. Arrange shrimp on a baking tray, drizzle with melted butter, and sprinkle spice mix evenly. Flip to coat both sides.
  7. Bake for 7-8 minutes until shrimp are pink and opaque. Avoid overcooking.
  8. Plate rice in the center and pour sauce around. Top with baked shrimp, garnish with diced onion and spring onions.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Use fresh shrimp for best results, and adjust spice levels according to taste. Avoid overcooking the shrimp and ensure the cream sauce thickens properly while simmering.

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