Shrimp Creole Sauce

  • Wild caught shrimp peeled and deveined
  • 1/2 lb butter
  • Quart of heavy cream
  • 1 tbsp Minced garlic
  • Green onion
  • 3 tbsp Cajun seasoning
  • 1 tbsp of cayenne pepper

In a cast iron skillet melt your butter on medium heat and take your shrimp and start to cook them until they turn pink.

Take them shrimp out of the butter and place to the side to continue the sauce

Add your garlic, green onion and heavy cream in your butter to start to reduce

Add your seasoning and your shrimp to finish the sauce

Note: Serve over dirty rice for a delicious New Orleans meal.

Chef Lorenzo Washington is a Atlanta based Executive Chef who specializes in classic creole cuisines. Follow him today on Instagram for more tasty dishes.

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