Louisiana Pickers Shrimp with Piquant Sauce
Take your taste buds on a journey to the heart of Cajun cuisine with Louisiana Pickers Shrimp with Piquant Sauce—a bold and flavorful dish that’s as comforting as it is vibrant. Juicy, perfectly-cooked shrimp are bathed in a rich and zesty sauce featuring Louisiana hot sauce, smoked paprika, and a hint of cayenne pepper, balanced with the creaminess of heavy cream and the tang of fresh lemon juice. This one-pan wonder comes together quickly, making it perfect for weeknight dinners or weekend entertaining. Served over fluffy rice or with crusty French bread to mop up every drop of the savory goodness, this recipe captures the fiery spirit and irresistible allure of classic Southern cooking.
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Recipe Information
Ingredients
- 1 pound large shrimp (deveined, shells removed, tails on)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 2 tablespoons Louisiana hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 0.5 cup chicken broth
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions (sliced thinly)
- 2 tablespoons fresh parsley (chopped)
- 4 servings cooked rice or French bread (for serving)
Instructions
Rinse and pat dry the shrimp with paper towels. Set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and sizzling.
Add the chopped onion to the skillet and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic, cayenne pepper, smoked paprika, and dried thyme. Cook for another 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp and set aside.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the Louisiana hot sauce, Worcestershire sauce, and lemon juice. Simmer for 2-3 minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Cook for an additional 2 minutes, stirring occasionally.
Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. Heat for 1-2 minutes to warm through.
Garnish with scallions and chopped parsley before serving.
Serve the Louisiana Pickers Shrimp with cooked rice or alongside slices of warm French bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 518 mg | 11% | |
*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.
