Pan-Roasted Shrimp with Jalapeno-Cream Sauce

My husband started searching for a good, authentic Cajun food restaurant almost the minute he moved to Kansas City. It took awhile, but he finally found one that feels exactly like my great Uncle Dave's back porch (which probably sounds weird, but I promise that's a compliment). Basically, it's the epitome of good food, friends and family and that whole "Laissez Les Bon Temps Rouler" vibe. (Let the good times roll.) 

And because I'm me, I am now on a mission to recreate all of our favorite dishes from there at home. ;-) This is the first attempt. I wouldn't say it was exactly the same, but my whole family agreed that it was delicious and worth sharing. So here you go! See if you agree!


1 pound shrimp, peeled and deveined

1 large jalapeno, seeded and finely chopped

2 tablespoons leek, finely chopped

1 teaspoon minced garlic

4 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup seafood stock

2 tablespoons freshly squeezed lime juice

zest of one lime

3/4 cup heavy cream

salt to taste

Tony Chachere's seasoning to taste


1. Add 1 tablespoon butter and 1 tablespoon olive oil to nonstick or cast iron pan. When melted together (over medium heat), add shrimp and saute until just pink. Remove from pan. (Don't overcook. You will add the shrimp back to the sauce later to finish the cooking process.)

2. Add another tablespoon of butter to the pan and throw in jalapeno, leek and garlic. Saute until wilted and fragrant.

3. Add seafood stock and increase heat to bring to a boil. Add lime juice and zest and stir together. Add cream and return to boil. Reduce until cream thickens to desired consistency.

4. Reduce heat and add butter. Stir until melted, then season with salt and Tony Chachere's seasoning.

5. Add shrimp, toss to coat and allow to simmer until cooked through. (This should only take a minute or two.)

I served this over seasoned red quinoa, but it would be great over rice or pasta or even a steak or a piece of fish.