Bubba Gump Shrimp New Orleans (Printer-friendly)
Zesty Cajun-spiced shrimp with vegetables, ready in 30 minutes.
# What You'll 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
# How To Make It:
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.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Add tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring occasionally.
05 - Pour in chicken broth, Worcestershire sauce, and lemon juice. Bring to a simmer.
06 - Add the shrimp to the skillet and cook for 3-4 minutes, turning once, until shrimp are pink and opaque.
07 - Stir in the remaining tablespoon of butter. Season with salt and black pepper to taste.
08 - Sprinkle with fresh parsley and serve immediately with lemon wedges.
# Expert Tips:
01 -
- The holy trinity of onion, celery, and bell pepper creates that authentic Louisiana foundation you cant fake
- Ready in under 30 minutes but tastes like it simmered all afternoon
- Perfectly adjustable heat level lets you control how much Cajun fire you can handle
02 -
- Overcooked shrimp become rubbery disappointments, so pull them the second they turn pink
- Dry shrimp before seasoning them, or moisture will prevent proper searing and flavor absorption
- The sauce thickens as it stands, so dont panic if it looks thinner than restaurant versions
03 -
- Cajun seasoning brands vary wildly in salt content, so taste before adding extra salt
- A splash of heavy cream at the end tames the heat if you accidentally went too far
- Make double the sauce and freeze half for an instant meal later