Ingredients
Scale
4 tablespoons butter
1/2 cup yellow onion, diced fine
6 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all purpose flour
1 tablespoon cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup seafood stock
1 cup whole milk
1 cup shrimp (raw or cooked), optional
1 teaspoon orange zest
2 tablespoons chives, diced
Lemon wedges, for serving
Instructions
- To begin, melt butter in a skillet (because we're using tomato paste, avoid cast iron) over medium heat. Add diced onion and minced garlic. Sauté until fragrant and tender, about 3 minutes.
- Add tomato paste and continue to cook for another 2 minutes. Add flour. Stir and cook the roux for 2-3 minutes, then add cajun seasoning, smoked paprika, salt and black pepper.
- Slowly add in the cup of seafood stock, stirring to incorporate the broth into the seasoned roux. When the mixture comes up to a simmer, add the shrimp, if using. Raw shrimp will cook through right in the sauce in 2 to 4 minutes, depending on size. If you're starting with cooked shrimp, just warm it through, about 2 minutes. Stir in whole milk and orange zest. Remove from heat. Add chives and a squeeze of fresh lemon juice. Taste and adjust seasoning.
- Serve this spicy Cajun cream sauce over grits, blackened fish, grit cakes, veggies, or a big pot of pasta.
Notes
Shrimp is optional here, but so good. Raw or already-cooked both work. Raw simmers in the sauce until cooked through, and cooked just needs warming
Substitute vegetable stock or chicken stock (if cooking for meat-eaters) for the seafood stock, if needed.
- Prep Time: 5
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, Cajun, Southern