A take on a New Orleans favorite, the star of the show in this classically French dish with a Vietnamese Cajun twist is the beurre blanc sauce. While the shrimp and baguette are delicious, they’re mere vehicles for the deep, savory flavor and butteryness of the sauce featuring Flavor Inspirations Vietnamese x Cajun Style Seasoning, Worcestershire sauce, fish sauce, and garlic powder.
This recipe is featured as a part of the Flavor Forecast 23rd Edition McCormick Flavor of the Year, Vietnamese x Cajun. Explore more Flavor Forecast recipes here.
Ingredients
- 1/2 cup chicken stock
- 2 tablespoons Vietnamese Cajun Style Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Premium Fish Sauce
- 1/4 teaspoon Garlic Powder
- 1 pound shrimp, large, raw, unpeeled
- 1 cup unsalted butter, cubed, 8 ounces
- Crusty baguette, sliced crosswise, toasted
Nutrition Information
(per serving)
A take on a New Orleans favorite, the star of the show in this classically French dish with a Vietnamese Cajun twist is the beurre blanc sauce. While the shrimp and baguette are delicious, they’re mere vehicles for the deep, savory flavor and butteryness of the sauce featuring Flavor Inspirations Vietnamese x Cajun Style Seasoning, Worcestershire sauce, fish sauce, and garlic powder.
This recipe is featured as a part of the Flavor Forecast 23rd Edition McCormick Flavor of the Year, Vietnamese x Cajun. Explore more Flavor Forecast recipes here.
Key products
Instructions
- Mix stock, Seasoning, Worcestershire sauce, fish sauce, and garlic powder in saucepan. Bring to boil. Add shrimp, cook just until pink. Reduce mixture to simmer.
- Gradually add butter, a few cubes at a time, whisking into sauce until blended after each addition. Cook and stir just until all butter is melted and blended into sauce. Transfer to serving bowl. Serve with crusty bread for dipping.
