Shrimp Lafayette
Dive into the bold and vibrant flavors of Shrimp Lafayette, a Southern-inspired dish bursting with tantalizing spices and creamy richness. Perfectly sautéed shrimp are nestled in a luscious sauce made with fragrant Creole seasoning, a touch of smoky paprika, and a hint of optional cayenne for those who love a little extra heat. A medley of finely chopped onions, red bell pepper, celery, and garlic forms the aromatic base, while chicken broth and heavy cream create the irresistible creamy finish. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this crowd-pleasing recipe is a quick yet impressive option for weeknight dinners or special occasions. Ready in just 40 minutes, Shrimp Lafayette is a flavorful and comforting meal that will transport your taste buds straight to the heart of Louisiana.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 2 stalks celery, finely diced
- 1.5 tbsp Creole seasoning
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional for extra spice)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- 3 cups cooked white rice (for serving)
Instructions
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the chopped onion, garlic, red bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables become soft and fragrant.
Sprinkle the Creole seasoning, paprika, and cayenne pepper (if using) over the vegetables. Stir well to coat evenly.
Stir in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
Add the shrimp to the skillet, making sure they are evenly distributed in the sauce. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and stir in the remaining 4 tablespoons of butter, one tablespoon at a time, until fully melted and incorporated into the sauce.
Serve the Shrimp Lafayette over a bed of cooked white rice. Garnish with sliced green onions and freshly chopped parsley.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 650 mg | 14% | |
*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.
