SHRIMP WITH CAJUN CREAM SAUCE
Shrimp with Cajun Cream Sauce has a flavorful creamy cajun sauce with fresh shrimp and served over rice for a gorgeous, easy dinner
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 12
Steps:
- Set a large skillet over medium heat and add the butter and onion. Cook 4 minutes. Add the garlic, cook 1 more minute.
- Add 1 Tbsp of the Cajun seasoning, worcestershire sauce, chicken broth, and the heavy cream. Bring to a boil and reduce the heat to simmer for 9 to 10 minutes.
- While the sauce is simmering toss the shrimp with the olive oil and remaining 1 Tbsp Cajun seasoning. Put the shrimp on a baking sheet and into a 400 degree oven for 9 to 10 minutes.
- Serve the shrimp and cajun cream sauce over the rice with a lemon wedge and green onions.
Nutrition Facts : Calories 712 kcal, ServingSize 1 serving
CAJUN HOUSE SHRIMP AND ANDOUILLE IN A LIGHT CAJUN CREAM SAUCE
Provided by Becker
Time 29m
Yield 6
Number Of Ingredients 11
Steps:
- Saute Holy Trinity, garlic and basil. Add andouille and saute until brown. Add tomatoes and cook 2-3 minutes until soft. Add beer and boil. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook 3-4 minutes. Sauce should be thick. Serve over rice or pasta. Recipe Source: Cajun House
Nutrition Facts :
CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE
This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.
Provided by Melissa_8201
Categories Cajun
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet to med-high heat.
- Add butter, melt.
- Add onion, green pepper, celery, garlic and basil.
- Saute until onions are transparent but not browned.
- Add sausage and saute until browned.
- Add tomatoes and cook 5 minutes or until soft.
- Add beer and water and boil until reduced by 1/3 to 1/2.
- Add heavy cream, salt and Cajun seasonings.
- Stir in shrimp and cook until pink; about 3-5 minutes.
- Allow sauce to thicken.
- If sauce is too thin you can add about a tsp.
- flour or cornstarch dissolved in 1/4 cup water to the sauce.
- Make sure to stir frequently while sauce is thickening to prevent lumping.
- This can be served over your favorite rice or pasta.
CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE
Provided by Valerie Bertinelli
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
- For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
- Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.
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