Cajun Shrimp with Artichoke Cream Sauce

Alec Naman from Naman’s Catering is back in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.


2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/2 cup flour
Rice or pasta for serving (cooked)


In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).

Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.

Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.

In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.

Serve over your favorite pasta or rice.

Lazy Crazy Summer Special

Take it easy and enjoy your vacation!



  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • 2 Dozen Cookies


  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Macaroni & Cheese
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • Banana Pudding


  • 1 gal. Seafood Gumbo w/Rice
  • 1 Slab of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Twice Baked Potato Casserole
  • 5 lbs. Cucumber & Tomato Salad
  • Banana Pudding


Smoked and Grilled Meats


Salads and sides


Take us along for your summer celebrations!

Compound Flavored Butters


Compound Flavored Butters



Compound Butters


Chilled compound (flavored) butters are frequently sliced, placed on hot grilled or broiled meats such as steak, poultry or fish, and allowed to melt – creating a very easy sauce.


To make 1/2 cup flavored butter (6 to 8 servings):

  1. Whip 1/2 cup unsalted butter until creamy.
  2. Add one of the included (following) flavor combinations and whip until well blended. Place butter mixture on a sheet of waxed paper and roll into a cylinder about 1 inch in diameter. Chill until firm.



Flavor Combinations


Lamb or Beef


tablespoon minced fresh rosemary


tablespoons crumbled Roquefort


Broiled Pork Chops


teaspoon minced chipotle chile 


tablespoons smashed garlic


Broiled Chicken or Beef


tablespoons minced shallot


tablespoon minced chives


tablespoon Dijon mustard 


teaspoon prepared horseradish