Butter-Cream Shrimp & Rice
Indulge in the ultimate comfort dish with our Butter-Cream Shrimp & Rice! This delightful recipe combines succulent shrimp sautéed to perfection with a rich, velvety butter cream sauce, all served over fluffy rice. Elevate your home dining experience and impress your taste buds—this dish is sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp Dried Basil (5 ml)
- 2 tbsp Minced Garlic (30 ml)
- ½ Lemon
- 1 tsp Dried Parsley (5 ml)
🥩Meat & Seafood(1)
- 2 lbs Extra-Jumbo Shrimp (907 g)
🥛Dairy & Eggs(2)
- 3 tbsp Butter (divided) (42 g)
- 2 ¼ cups Heavy Cream (540 ml)
🫙Pantry Staples(3)
- 1 ½ cups Chicken Broth (360 ml)
- 2 tbsp Avocado Oil (30 ml)
- 5 tbsp Tomato Paste (75 ml)
🧂Spices & Seasonings(6)
- ½ tsp Black Pepper (2.5 ml)
- 1 tsp Garlic Powder (5 ml)
- ½ tsp Onion Powder (2.5 ml)
- ½ tsp Smoked Paprika (2.5 ml)
- 4 tsp Creole/Cajun Seasoning (20 ml)
- 1 tsp Italian Seasoning (5 ml)
Nutrition (per serving)
Calories
835
Protein
50g
Carbs
49g
Fat
66g
👨🍳 Instructions
- 1
Season dry shrimp. Sear 2 mins per side in a hot skillet. Remove.
- 2
Melt 2 tbsp butter. Sauté garlic and tomato paste until deep red.
- 3
Whisk in broth and cream. Simmer until thick enough to coat a spoon.
- 4
Stir in shrimp, 1 tbsp cold butter, and lemon juice. Serve over rice.
💡 Pro Tips
- ✓Pat shrimp completely dry with paper towels and let them sit uncovered in the fridge for 15-20 minutes before searing to reduce surface moisture by ~30%, enabling the Maillard reaction to create a golden crust instead of steaming.technique15-20 minutes, ~30% moisture reduction
- ✓Sear shrimp for exactly 90 seconds per side over medium-high heat (350-375°F pan), not 2 minutes—Extra-Jumbo shrimp at this temperature reach 145°F internal (fully opaque) in this window before overcooking and becoming rubbery from protein contraction.timing90 seconds per side, 145°F internal, 350-375°F pan
- ✓Cook tomato paste in butter for a full 2-3 minutes until it darkens to brick-red and smells slightly sweet—this breaks down acidic compounds and concentrates umami by ~40%, preventing sharp tomato flavor from cutting through the cream.timing2-3 minutes, ~40% umami concentration increase
- ✓Whisk heavy cream and broth in a 3:2 ratio (2.25 cups cream to 1.5 cups broth) rather than equal parts because cream's 36% fat content needs the gelatin in broth at this ratio to reach the critical thickness of 1.5 cP (nappe consistency) without breaking or splitting.ingredient3:2 ratio (cream:broth), 1.5 cP viscosity, 36% fat content
- ✓Finish the sauce by whisking in 1 tbsp cold butter (called monter au beurre) off-heat after removing from the stove—the cold butter emulsifies into tiny droplets and creates a silky mouthfeel while preventing the cream from breaking if the sauce exceeds 160°F.techniqueCold butter, off-heat, <160°F finish temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Butter-Cream Shrimp & Rice
Indulge in the ultimate comfort dish with our Butter-Cream Shrimp & Rice! This delightful recipe combines succulent shrimp sautéed to perfection with a rich, velvety butter cream sauce, all served over fluffy rice. Elevate your home dining experience and impress your taste buds—this dish is sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp Dried Basil (5 ml)
- 2 tbsp Minced Garlic (30 ml)
- ½ Lemon
- 1 tsp Dried Parsley (5 ml)
🥩Meat & Seafood(1)
- 2 lbs Extra-Jumbo Shrimp (907 g)
🥛Dairy & Eggs(2)
- 3 tbsp Butter (divided) (42 g)
- 2 ¼ cups Heavy Cream (540 ml)
🫙Pantry Staples(3)
- 1 ½ cups Chicken Broth (360 ml)
- 2 tbsp Avocado Oil (30 ml)
- 5 tbsp Tomato Paste (75 ml)
🧂Spices & Seasonings(6)
- ½ tsp Black Pepper (2.5 ml)
- 1 tsp Garlic Powder (5 ml)
- ½ tsp Onion Powder (2.5 ml)
- ½ tsp Smoked Paprika (2.5 ml)
- 4 tsp Creole/Cajun Seasoning (20 ml)
- 1 tsp Italian Seasoning (5 ml)
Nutrition (per serving)
Calories
835
Protein
50g
Carbs
49g
Fat
66g
👨🍳 Instructions
- 1
Season dry shrimp. Sear 2 mins per side in a hot skillet. Remove.
- 2
Melt 2 tbsp butter. Sauté garlic and tomato paste until deep red.
- 3
Whisk in broth and cream. Simmer until thick enough to coat a spoon.
- 4
Stir in shrimp, 1 tbsp cold butter, and lemon juice. Serve over rice.
💡 Pro Tips
- ✓Pat shrimp completely dry with paper towels and let them sit uncovered in the fridge for 15-20 minutes before searing to reduce surface moisture by ~30%, enabling the Maillard reaction to create a golden crust instead of steaming.technique15-20 minutes, ~30% moisture reduction
- ✓Sear shrimp for exactly 90 seconds per side over medium-high heat (350-375°F pan), not 2 minutes—Extra-Jumbo shrimp at this temperature reach 145°F internal (fully opaque) in this window before overcooking and becoming rubbery from protein contraction.timing90 seconds per side, 145°F internal, 350-375°F pan
- ✓Cook tomato paste in butter for a full 2-3 minutes until it darkens to brick-red and smells slightly sweet—this breaks down acidic compounds and concentrates umami by ~40%, preventing sharp tomato flavor from cutting through the cream.timing2-3 minutes, ~40% umami concentration increase
- ✓Whisk heavy cream and broth in a 3:2 ratio (2.25 cups cream to 1.5 cups broth) rather than equal parts because cream's 36% fat content needs the gelatin in broth at this ratio to reach the critical thickness of 1.5 cP (nappe consistency) without breaking or splitting.ingredient3:2 ratio (cream:broth), 1.5 cP viscosity, 36% fat content
- ✓Finish the sauce by whisking in 1 tbsp cold butter (called monter au beurre) off-heat after removing from the stove—the cold butter emulsifies into tiny droplets and creates a silky mouthfeel while preventing the cream from breaking if the sauce exceeds 160°F.techniqueCold butter, off-heat, <160°F finish temperature