Creole Seafood Cream Sauce

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Creole Shrimp & Crab Cream Sauce

Yield 6-8

Author Jolie Meaux

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

A rich, savory seafood cream sauce loaded with tender shrimp and crab, Parmesan and Asiago cheeses, white wine, fire-roasted tomatoes, capers, garlic, and Cajun seasoning. It’s creamy without being one-note, with just enough acidity, spice, and smoky tomato flavor to balance the richness. Spoon it over fried eggplant, pasta, fish, grits, rice, or even a baked potato. This is the sauce featured on my Eggplant Pirogue recipe on the blog, but it’s absolutely worth keeping as a stand-alone recipe—you’ll find plenty of things to pour it over.

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Ingredients

Creole Shrimp & Crab Cream Sauce

• 1 lb medium shrimp, peeled and deveined
• 1 lb crab claws, or 8oz lump crabmeat
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1 cup white wine * see notes
• ¼ cup grated parmesan cheese
• ¼ cup grated asiago cheese
• 1/2 tbsp cajun seasoning
• 1 tsp lemon pepper seasoning
• 1 tsp smoked paprika
• 2 tbsps capers
• 1 shallot, diced
• 2 cloves garlic
• 1 cup fire roasted tomatoes
• ½ tsp dried thyme
• salt and pepper, to taste

Instructions

Creole Shrimp & Crab Cream Sauce

1. Season shrimp with salt and pepper. In a large skillet or saucepan melt 2 tablespoons of butter and 1 tablespoon olive oil over medium high heat.
2. Cook shrimp until just pink. About 2-3 minutes on each side. Remove shrimp from pan and set aside.
3. Reduce heat to medium. Melt the additional 2 tablespoons of butter.
4. Add shallots Cook until onions are soft, about 3-5 minutes.
5. Add the garlic and cook until fragrant, about 1-2 minutes.
6. Add 1 cup of wine and scrape any bits off the bottom of the pan. Bring to a simmer.
7. Add heavy whipping cream, bring back to a simmer. Cook until sauce has thickened, about 3-4 minutes. Reduce heat to low.
8. Add parmesan cheese and asiago cheese. Add seasonings and capers. Stir to combine.
9. Add tomatoes and thyme to sauce, Stir to combine.
10. Add shrimp and crab claws to cream sauce. Stirring occasionally, cook on a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.

Notes

• you can sub chicken or seafood stock for the white wine

Nutrition Facts

Calories

382

Fat

21 g

Sat. Fat

13 g

Carbs

7 g

Fiber

1 g

Net carbs

6 g

Sugar

3 g

Protein

34 g

Sodium

1049 mg

Cholesterol

215 mg

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