Description
This delicious Cajun Shrimp in Creamy Sauce recipe combines tender shrimp with a rich, flavorful, and creamy sauce packed with spices, cheese, and a hint of sweetness. Perfectly sautéed shrimp are enveloped in a luscious sauce made from garlic, butter, cream, and a splash of hot sauce, finished with fresh bell peppers and tangy diced tomatoes. A quick and satisfying meal ready in just 30 minutes that pairs beautifully with rice, pasta, or crusty bread.
Ingredients
Scale
Seafood and Vegetables
- 1 lb. uncooked shrimp (fresh or thawed)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 10 oz. Rotel diced tomatoes with green chilies (including juice)
Spices and Seasonings
- 1 teaspoon Cajun seasoning
- 2 teaspoons hot sauce (adjust to taste)
- 2 teaspoons lime juice
- 1 tablespoon honey
Dairy and Fat
- 1 tablespoon olive oil
- 3 tablespoons butter
- 0.75 cups heavy cream
- 0.75 cups shredded cheddar jack cheese
Thickening and Liquids
- 3 tablespoons flour
- 1.5 cups chicken broth
Instructions
- Prepare the Bell Peppers: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper and gently sauté until it becomes soft and vibrant, about 3-4 minutes.
- Cook the Shrimp: Add the 1 lb. uncooked shrimp to the skillet and sprinkle with 1 teaspoon Cajun seasoning. Cook the shrimp until they turn pink and opaque, approximately 3-5 minutes, stirring occasionally to ensure even cooking.
- Make the Roux Base: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Thicken the Sauce: Stir in 3 tablespoons of flour into the butter and garlic mixture. Cook for 1 to 2 minutes to create a roux, allowing the raw flour taste to cook out.
- Add Liquids: Gradually whisk in 1.5 cups of chicken broth, blending until the sauce is smooth and free of lumps.
- Create the Creamy Base: Add 0.75 cups of heavy cream, 1 tablespoon honey, and 2 teaspoons hot sauce to the saucepan. Stir well and bring the mixture to a gentle simmer. Allow it to thicken over 3-5 minutes.
- Add Tomatoes and Lime: Incorporate the 10 oz. of Rotel diced tomatoes with their juice and 2 teaspoons lime juice into the simmering sauce. Stir thoroughly to combine all the flavors.
- Melt the Cheese: Mix in 0.75 cups shredded cheddar jack cheese. Stir until the cheese melts completely and the sauce is creamy and luscious.
- Combine and Serve: Gently fold the cooked shrimp and sautéed bell peppers into the creamy sauce. Serve immediately over rice, pasta, or with crusty bread to soak up the delicious Cajun sauce.
Notes
- For best flavor, use fresh or properly thawed shrimp.
- Adjust the hot sauce amount to control the spice level.
- Use gluten-free flour if you need a gluten-free version.
- Serving over rice or pasta helps soak up the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
