New Orleans Shrimp Sauce
Ingredients
- 1 cup heavy cream
- 1 lb 41-50 ct shrimp
- 1/2 cup chicken broth
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 2 tbsp Cajun seasoning
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tbsp fresh parsley, chopped
- 2 green onions sliced
- Salt and black pepper to taste
Dressing
- 1 small head of romaine lettuce, chopped
- ½ cup halved cherry tomatoes
- 1 small cucumber, thinly sliced
- 1 medium zucchini spiralized or peeled into ribbons
- 1 ear of corn grilled, kernels sliced off cobb
- 1 avocado, pitted and diced
- 12 to 14 ounces extra-firm tofu patted dry and cubed
- ½ cup coconut “bacon”
- I wanted more sauce so I used 12 oz Heavy Cream and ¼ cup Chicken Broth. 3 Cups of rice was good for me, my wife, and 2 helpings for lunch tomorrow
Instructions
- In a large skillet, melt butter over medium heat.
- Add shallots and cook until softened, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomato paste and Cajun seasoning, cooking for 1 minute.
- Slowly whisk in chicken broth, then heavy cream.
- Add uncooked shrimp
- Bring to a simmer and cook until thickened, about 5-7 minutes.
- Stir in Worcestershire sauce, hot sauce, salt, and pepper.
- Remove from heat and stir in parsley and green onions.
- Serve over shrimp and grits, pasta, or rice.
Variations or Tips
- For extra heat, double the hot sauce or add cayenne.
- Try smoked paprika for a deeper flavor twist.
