Bubba Gump Shrimp New Orleans (Printable)

Zesty Cajun-spiced shrimp with vegetables in a savory sauce, inspired by New Orleans flavors.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium tomato, diced

→ Spices & Seasonings

07 - 2 tsp Cajun seasoning
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper
10 - Salt and black pepper, to taste

→ Liquids

11 - 1/4 cup chicken broth
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp fresh lemon juice

→ Fats

14 - 2 tbsp unsalted butter
15 - 1 tbsp olive oil

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges, for serving

# Steps:

01 - Pat the shrimp dry with paper towels and season with 1 teaspoon Cajun seasoning. Set aside while preparing the vegetables.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add onion, bell pepper, and celery. Sauté for 3-4 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring occasionally to bloom the spices.
05 - Pour in chicken broth, Worcestershire sauce, and lemon juice. Bring to a simmer, stirring to combine all flavors.
06 - Add the seasoned shrimp to the skillet and cook for 3-4 minutes, turning once, until shrimp are pink and opaque throughout.
07 - Stir in the remaining tablespoon of butter until melted and sauce is glossy. Season with salt and black pepper to taste.
08 - Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The sauce creates this incredible velvety coating that youll want to sop up with every bite
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
  • The spice level is totally customizable so everyone at the table is happy
02 -
  • Overcooked shrimp turn rubbery and tough, so pull them from heat the moment they turn pink
  • The holy trinity needs time to soften properly, so do not rush this first step
  • Letting the spices cook in the fat before adding liquid makes a huge difference in depth
03 -
  • Pat your shrimp extremely dry or they will not develop that nice sear
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge

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