Shrimp Orleans
Indulge in the bold, mouthwatering flavors of Shrimp Orleans, a Cajun-inspired masterpiece that's perfect for seafood lovers. This rich and creamy dish combines tender, succulent shrimp with a luscious sauce made from a medley of classic Louisiana aromatics—onions, bell peppers, and celery—infused with Cajun seasoning, smoked paprika, and a hint of cayenne for just the right amount of heat. Finished with a splash of heavy cream, Worcestershire sauce, and bright lemon juice, the velvety sauce clings to every bite of shrimp, making it irresistible when served over fluffy white rice or with crusty bread. Ready in just 40 minutes, this one-pan recipe is ideal for both weeknight dinners and special occasions, delivering restaurant-quality flavor in the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- for serving cooked white rice or crusty bread
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper over the vegetables, stirring well to coat them evenly.
Pour in the chicken stock and bring the mixture to a simmer. Let it cook for about 5 minutes to slightly reduce the liquid.
Lower the heat and stir in the heavy cream and Worcestershire sauce. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and season lightly with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
Transfer the cooked shrimp to the creamy sauce and stir to combine, ensuring the shrimp are fully coated.
Add the lemon juice and chopped parsley to the skillet. Taste the sauce and adjust seasoning with additional salt and black pepper as needed.
Serve the Shrimp Orleans over cooked white rice or alongside crusty bread to soak up the delicious sauce. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.1 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2169 mg | 46% | |
*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.
