For the Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons onion (chopped)
- 2 teaspoons garlic (minced)
- ⅓ cup Swanson chicken stock
- ¼ cup Lea & Perrins Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 cup Horizon Organic heavy cream
For the Seasoning
- 2 teaspoons McCormick paprika
- 1 teaspoons salt
- ¾ teaspoons black pepper
- ¾ teaspoons garlic powder
- ½ teaspoons onion powder
- ⅛ teaspoons cayenne pepper
For the Shrimp
- 500 grams shrimp (deveined and peeled)
For Serving
- 1 cup rice (cooked)
- ½ tomato (diced)
- 1 spring onion (diced)
Required Kitchen Tools
When cooking Bubba Gump Shrimp New Orleans style, having the right tools makes everything easier and helps lock in authentic flavor. Here’s what I recommend:
- Large Sauté Pan or Skillet – For cooking the sauce evenly and allowing the flavors to develop.
- Baking Tray – To bake the shrimp to perfection with a light golden touch.
- Mixing Bowls – To blend your Creole seasoning mix without making a mess.
- Basting Brush – To brush the shrimp with buttery goodness before baking.
- Measuring Cups & Spoons – Accuracy is key for balanced seasoning.
With these tools in place, you’ll be ready to bring a little piece of New Orleans into your kitchen.
