Creamy Butter-Cream Shrimp and Sausage over Jasmine Rice

Ingredients

• 2 lb Raw jumbo shrimp (Cleaned, deveined, and patted dry)
• Olive oil (For seasoning the shrimp; amount not specified)
• 1 tsp Cajun seasoning (For seasoning the shrimp)
• 1 tsp Italian seasoning (For seasoning the shrimp)
• 1 tsp Dried basil (For seasoning the shrimp)
• 1 tsp Garlic powder (For seasoning the shrimp)
• 1 tsp Onion powder (For seasoning the shrimp)
• 0.5 tsp Smoked paprika (For seasoning the shrimp)
• 0.5 tsp Black pepper (For seasoning the shrimp)
• 1 tsp Dried parsley (For seasoning the shrimp)
• Butter (For searing shrimp and browning sausage; amount not specified)
• Oil (For searing shrimp; amount and type not specified)
• Beef sausage (Amount not specified; slice into even-sized pieces)
• 1 tbsp Olive oil (For the sauce)
• 2 tbsp Butter (For the sauce)
• 2 tbsp Minced garlic
• 6 oz Tomato paste (One can)
• 2 cup Chicken broth
• 3 cup Heavy whipping cream
• Salt (For sauce, to taste)
• Black pepper (For sauce, to taste)
• 1 tsp Cajun seasoning (For the sauce)
• 1 tsp Parsley (For the sauce; dried or fresh not specified)
• 1 cup Grated Parmesan cheese
• 1 tbsp Butter (Added when returning shrimp and sausage to the sauce)
• 0.5 Lemon juice (Juice of half a lemon)
• 2 cup Jasmine rice (Washed)
• 3 cup Water (For cooking the rice)
• Salt (A bit, for the rice)
• 2 tbsp Olive oil (For cooking the rice)
• Parsley (For topping; amount not specified)

Steps

1. 1

   Wash the jasmine rice and set it aside. Clean and devein the shrimp, then pat it dry. Slice the beef sausage into even-sized pieces.

2. 2

   Season the shrimp with olive oil, Cajun seasoning, Italian seasoning, basil, garlic powder, onion powder, smoked paprika, black pepper, and parsley. Toss so the shrimp are evenly coated.

3. 3

   Set a pan over medium heat. Add butter and some oil, then sear the shrimp for 2 minutes on each side.

4. 4

   Remove the shrimp from the pan and set it aside.

5. 5

   Add more butter to the same pan. Cook the sliced sausage until browned, then set it aside.

6. 6

   In the same pan, add 1 tablespoon olive oil and 2 tablespoons butter.

7. 7

   Add the minced garlic and sauté it.

8. 8

   Add the tomato paste and mix it into the garlic and fat.

9. 9

   Whisk in the chicken broth and heavy whipping cream.

10. 10

    Season the sauce with salt, black pepper, Cajun seasoning, and parsley; the source specifies 1 teaspoon each for the seasonings, while salt and pepper are unquantified. Mix to combine.

11. 11

    Add the grated Parmesan cheese and mix it into the sauce. Allow the sauce to thicken.

12. 12

    Add the cooked shrimp, browned sausage, 1 tablespoon butter, and juice from half a lemon to the sauce. Mix.

13. 13

    Put the washed rice in a pot over high heat. Add a bit of salt, the water, and 2 tablespoons olive oil. Bring to a boil.

14. 14

    Once the rice comes to a boil, cover the pot and reduce the heat to low. Cook for 20 minutes.

15. 15

    Top the shrimp-and-sausage sauce with parsley. Serve it over the rice; pasta or another accompaniment may be used instead.

Notes

The source does not specify amounts for the beef sausage, the butter and oil used to sear the shrimp, the additional butter used to brown the sausage, or the finishing parsley. It does not give a sauce-thickening time or a specific serving yield. It suggests serving over rice, pasta, or another accompaniment.

Nutrition per serving

• main
• seafood
• shrimp
• creamy
• rice
• Cajun-seasoned
• stovetop