New Orleans Barbecue Shrimp Creole Cream Sauce, Carolina Gold Rice, Pepper Relish Recipe
Make New Orleans Barbecue Shrimp Creole Cream Sauce, Carolina Gold Rice, Pepper Relish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Barbecue Shrimp
Creole Cream Sauce
Carolina Gold Rice
Pepper Relish
Method
Barbecue Shrimp
- 1
Prepare the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 2
Add Seasoning
Stir in the Worcestershire sauce, hot sauce, lemon juice, black pepper, paprika, and salt. Mix well.
- 3
Cook the Shrimp
Add the shrimp to the skillet and cook for about 3-5 minutes, or until the shrimp turn pink and opaque. Garnish with chopped green onions.
Creole Cream Sauce
- 4
- 5
Add Liquids
Slowly pour in the heavy cream and chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
- 6
Season the Sauce
Stir in the Creole seasoning, garlic powder, onion powder, and black pepper. Simmer for an additional 5 minutes until thickened.
Carolina Gold Rice
- 7
Rinse Rice
Rinse the Carolina Gold rice under cold water until the water runs clear to remove excess starch.
- 8
Cook Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes or until the rice is tender and water is absorbed.
