Charleston Shrimp Supreme
Elevate your dinner game with Charleston Shrimp Supreme, a rich and comforting southern classic bursting with flavors of the coast. Succulent, perfectly seared shrimp are nestled in a creamy sauce infused with the signature spice of Old Bay, fresh garlic, and a hint of zesty lemon. Sautéed bell peppers and onions add a subtle sweetness while Tabasco brings optional heat for those who like a kick. This irresistible dish is served over fluffy, buttered long-grain rice, making it the ideal centerpiece for both casual family dinners and elegant gatherings. Ready in just 40 minutes, this recipe is perfect for seafood lovers looking to savor the bold and creamy tastes of Charleston cuisine.
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Recipe Information
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons Old Bay seasoning
- 1 teaspoon tabasco sauce (optional)
- 2 tablespoons fresh parsley, chopped
- 3 cups long-grain rice, cooked
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced green bell pepper and onion, and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Allow the mixture to simmer until thickened, about 3 minutes.
Stir in the heavy cream, Old Bay seasoning, tabasco sauce (if using), salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for 5 minutes.
In a separate skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2 minutes per side, or until pink and fully cooked.
Transfer the cooked shrimp to the sauce and stir to coat evenly. Add the lemon juice and fresh parsley, stirring to combine.
Serve the shrimp and sauce over a bed of hot, buttered rice. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
