Shrimp with Ixtapa Sauce

Course: Dinner, Main Courses

Cuisine: Coastal

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 352.6kcal

Cajun-seasoned shrimp served in a creamy lime sauce with jalapeño, garlic, tomatoes, and avocado. Originally created for grilled redfish, this flavorful Ixtapa sauce is delicious with shrimp or your favorite seafood.

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Ingredients

24 shrimp preferably 16–20 count, peeled and deveined
Clarified butter as needed
Cajun seasoning as needed — Dirty Al's Blackened Seasoning is recommended if available
2 cloves garlic minced
½ medium yellow onion diced
1 small jalapeño diced and seeds removed
1 tablespoon flour
Juice of 1 large lime or 2 small limes
1 cup heavy whipping cream
½ cup tomatoes finely diced
1 large avocado diced

Instructions

For the shrimp sauce, place the 6 shrimp in a sauté pan on medium heat. Drizzle shrimp with clarified butter or avocado oil and add a healthy sprinkle of Cajun seasoning. Cook shrimp until medium and set aside. Butterfly once cooled.
In the same sauté pan over medium heat, place the chopped onion and diced jalapeño. Once they start to sweat, add the minced garlic. Cook until softened; don’t brown. Sprinkle the flour over the vegetable mixture and combine.
Let it cook until the color turns light brown, making sure the flour doesn’t stick to the pan and burn. Once the flour is toasted, stir in lime juice and deglaze the pan, making sure nothing sticks to the bottom. Then add 1 cup of heavy whipping cream. Set to a low simmer. Stir constantly, and the sauce will slowly thicken.
Once the sauce is thick, add the diced tomatoes and avocado. Add the butterflied shrimp and continue to simmer on low heat until the sauce is a thick consistency.
Serve over the meat of your choice, On fish or seafood suggest garnishing with cilantro.

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