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

  1. 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.

  2. FOR LOBSTER CREAM SAUCE: Whisk together RC Seafood Bisque and cold milk, place in double boiler and cook until mixture thickens.

  3. In small sauce pot, add butter and saute onions until tender. Add dry sherry, then reduce by 1/4 of the volume.

  4. Add sherry mixture and RC Lobster Base to RC Seafood Bisque, simmer for 15 to 20 minutes.

  5. Finish sauce with addition of heavy cream just prior to serving.

  6. contd.

  7. -

  8. -

  9. -

  10. FOR SEARED SHRIMP: Season shrimp with garlic salt OR cajun/creole seasoning.

  11. In hot saute pan, add enough oil or butter to sear the shrimp.

  12. Cover shrimp and simmer a few minutes more until just done.

  13. Remove from pan with a slotted spoon.

  14. Stir into the Lobster Cream Sauce.

  15. 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.

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