This dish is inspired by a meal I recently had in Universal Studios with two of my kids (my oldest and youngest). My version of Shrimp with Cajun Cream Sauce was “even better” according to my son (although he was probably wanting some V-bucks for his video game or something 😉 ).
Recreating dishes that I’ve had in restaurants is, for some odd reason, a fun challenge for me.
As soon as we tasted it at the restaurant I kept taking small bites trying to figure out what made the sauce so extraordinary.
I came darn close at least, in my opinion.
Our good friend stopped by when I was making it and he highly approved even though he didn’t have the original to compare.
How to Make Shrimp with Cajun Cream Sauce
The sauce is really the star component here.
Butter, onion, garlic, worcestershire sauce, cream, chicken broth, and of course cajun seasoning are the ingredients.
Set a skillet over medium heat and add 4 Tbsps butter and half of an onion that has been finely minced.
I started the shrimp at the same time so everything was done at the same time.
This is a pound of jumbo shrimp that I tossed with olive oil and cajun seasoning.
Put the shrimp on a baking sheet and into a 400 degree oven for 9 to 10 minutes.
Back to the sauce…
After 4 minutes of cooking the onion, add some garlic and cook one more minute.
Then add the worcestershire sauce, heavy cream, cajun seasoning, and chicken broth.
Bring this to a boil and then reduce the heat to simmer for 9 to 10 minutes (same cook time as the shrimp).
Since the sauce and shrimp are done at the same time, make sure you have your rice ready too.
As the shrimp and rice cooked, I microwaved the jasmine rice in a pouch.
It’s my favorite way to make rice and super easy. But hey, make your own rice if you prefer.
Plating this had me feeling fancy.
A scoop of the cooked jasmine rice in the center and the sauce around the rice.
And then place the shrimp over the sauce.
A little green onions over the top for a pop of color and (not pictured) a squeeze of lemon to add a little somethin’-somethin’ 🙂
Shrimp with Cajun Cream Sauce is already on the menu AGAIN next week it was so amazing!
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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
- 4 Tbsps butter
- 1/2 onion finely minced
- 1 Tbsp garlic paste or minced garlic
- 2 Tbsps Cajun seasoning
- 3 Tbsps worcestershire sauce
- 2/3 cup chicken broth
- 1 1/4 cups heavy cream
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp olive oil
- 4 cups cooked rice (I used Ben's Jasmine Rice in microwave pouches)
- 4 lemon wedges
- green onions for garnish
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.