Sauted Shrimp with Lobster Cream Sauce
(from cokerlj’s recipe box)
You can purchase the RC Seafood Bisque on-line from Redi-Base. They have a line of mixes intended for commercial restaurant use…you will have to break down their recipes to figure out how much of the redi-base mix you will need, which is what I did with this recipe.
I was enticed to seek out a recipe for my favorite dish at a local cajun restaurant called simply Sauted Shrimp. The sauce was delicious…I have a pretty good “taster” and decided the sauce was not unlike a lobster bisque. I kept searching for what I thought would be a similar recipe and found this.
Source: Linda Coker
Categories: Company Dish, Seafood
Ingredients
- 2 ounces RC Seafood Bisque by weight
- 1 pint milk
- 1/2 cup finely diced onions (optional)
- 1 1/2 teaspoons butter
- 1 tablespoon dry sherry
- 1/2 ounce lobster base (optional)
- 1 1/8 teaspoon tomato paste (optional)
- 1/4 teaspoon cajun/creole seasoning
- 1/2 teaspoon paprika
- 1/3 to 1/2 cup heavy cream
- 1 pound peeled and deveined shrimp
- butter or oil to sear shrimp
- just a touch of garlic salt to season shrimp
- 3 cups cooked Minute Rice
- chopped fresh parsley for garnish
- lemon wedge for garnish
Directions
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TIP: This recipe can be confusing what with several “optional” items. The optional items were part of the recipe obtained from Redi-Base. I marked them as optional because I did not recognize these flavors in the restaurant dish. I would use possibly a little minced garlic and some granulated onion instead of diced onions. I would not use any of the tomato paste. And I would try to find a lobster base at my local grocery, if not available, then omit.
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FOR LOBSTER CREAM SAUCE: Whisk together RC Seafood Bisque and cold milk, place in double boiler and cook until mixture thickens.
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In small sauce pot, add butter and saute onions until tender. Add dry sherry, then reduce by 1/4 of the volume.
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Add sherry mixture and RC Lobster Base to RC Seafood Bisque, simmer for 15 to 20 minutes.
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Finish sauce with addition of heavy cream just prior to serving.
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contd.
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FOR SEARED SHRIMP: Season shrimp with garlic salt OR cajun/creole seasoning.
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In hot saute pan, add enough oil or butter to sear the shrimp.
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Cover shrimp and simmer a few minutes more until just done.
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Remove from pan with a slotted spoon.
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Stir into the Lobster Cream Sauce.
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Serve over white rice or rice pilaf. To make a simple pilaf you can use some frozen peas & carrots and a few slivered almonds and chopped mushrooms and butter…toss those into the water that you are boiling for the Minute Rice along with a chicken bouillon cube. Cook rice according to directions.