Creole-Style Creamy Shrimp over Buttery Rice

Ingredients

• 0.75 lb shrimp (peeled)
• 2 tsp smoked paprika
• 0.5 tsp cayenne or chili flakes (up to 1 tsp for more heat)
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• salt (to taste)
• black pepper (to taste)
• olive oil (for tossing and searing)
• 1 small onion (finely chopped)
• 3 garlic cloves (up to 4, minced)
• 1 tsp garlic powder (for the sauce)
• 0.5 tsp onion powder (for the sauce)
• 1.5 tsp paprika (for the sauce)
• 0.5 tsp cayenne (up to 1 tsp to taste)
• 3 sprigs fresh thyme (up to 4 sprigs, leaves only)
• 2 tsp tomato paste
• 5.5 oz cherry tomatoes (diced)
• 1.25 cup heavy cream
• 1 tbsp butter (for the sauce)
• 1 tbsp olive oil (for the sauce)
• sugar (tiny pinch, optional)
• chicken stock (a splash)
• 3 cup cooked rice (estimated for 2-3 servings)
• 1 tbsp butter (for the rice)
• salt (for the rice)

Steps

1. 1

   Toss the peeled shrimp with smoked paprika, cayenne (or chili flakes), garlic powder, onion powder, dried thyme, salt, pepper, and a drizzle of olive oil. Let the shrimp marinate for 10–15 minutes.

2. 2

   Heat a pan with olive oil over medium-high heat. Sear the shrimp for 1–1½ minutes per side until charred and cooked through. Remove the shrimp from the pan and set aside.

3. 3

   Cook your rice as usual. Once cooked, mix in 1 tablespoon of butter and a pinch of salt until the rice is fluffy and glossy. Set aside.

4. 4

   In the same pan used for the shrimp, melt 1 tablespoon of butter. Add the finely chopped onion and cook until softened.

5. 5

   Add the minced garlic to the onions and cook for 1 minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

7. 7

   Add the diced cherry tomatoes, paprika, cayenne, garlic powder, onion powder, fresh thyme leaves, and an optional tiny pinch of sugar. Cook for 5–7 minutes until the mixture has thickened.

8. 8

   Deglaze the pan with a splash of chicken stock, scraping up any browned bits from the bottom.

9. 9

   Lower the heat and stir in the heavy cream. Simmer the sauce until it is slightly thick and glossy. Taste and adjust seasoning with salt and pepper if needed.

10. 10

    Add the cooked shrimp back into the pan and toss for 1 minute until well coated in the sauce. Stir in additional fresh thyme.

11. 11

    To serve, spoon the buttery rice into bowls and top with the creamy shrimp and sauce. Garnish with extra fresh thyme.

Notes

The recipe is inspired by @_https.dasean. You can adjust the spice level by varying the amount of cayenne or chili flakes from 1/2 to 1 teaspoon.

Nutrition per serving

• main
• dinner
• shrimp
• seafood
• creamy
• spicy
• creole-style
• easy recipe