Shrimp Creole
Serves 1
Directions
- 1Melt two sticks of salted butter in a pot.
- 2Add two chopped onions and one chopped bell pepper to the melted butter.
- 3Sauté the onions and bell pepper until translucent, about 15 minutes.
- 4Add two tablespoons of minced garlic and cook until fragrant.
- 5Add 1/3 cup of all-purpose flour and cook for about 15 minutes, mixing well with the vegetables.
- 6Drop in one undrained can of Rotel (diced tomatoes and green chilies) and cook down for about 10 minutes to mix with the other veggies.
- 7Pour in one 32oz box of seafood stock.
- 8Add one 28oz can of crushed tomatoes, rinsing the can with a little water to get all the contents out.
- 9Add one tablespoon of hot sauce.
- 10Add one tablespoon of Cajun Power Garlic Sauce.
- 11Season with 1/4 teaspoon of cayenne pepper.
- 12Add one tablespoon of Cajun seasoning.
- 13Add one tablespoon of sugar.
- 14Cook and simmer the mixture, covered, for about 30 minutes to allow flavors to marry.
- 15Check seasonings and add 1/2 teaspoon of salt.
- 16Add one tablespoon of parsley flakes.
- 17Finish with one bunch of green onions.
- 18Add 2 pounds of seasoned Gulf shrimp to the sauce.
- 19Cook the shrimp for 5-7 minutes and then remove from heat.
Ingredients
- 2 Lbs Gulf Shrimp 31/40 Raw Peeled
- 2 sticks Salted Butter
- 2 Onions
- 1 Bell Pepper
- 2 Tbsp Minced Garlic
- 0.33 cup All-Purpose Flour
- 1 can Rotel Diced Tomatoes & Green Chilies
- 1 (32oz) Box Kitchen Basics Original Seafood Stock
- 1 (28oz) Can Hunts Crushed Tomatoes
- 1 Tbsp Hot Sauce
- 1 Tbsp Cajun Power Garlic Sauce
- 0.25 tsp Cayenne Pepper
- 1 Tbsp Cajun Seasoning
- 1 Tbsp Sugar
- 0.5 tsp Salt
- 1 Tbsp Parsley Flakes
- 1 bunch Green Onions
Equipment
potcutting boardknifewooden spoonmeasuring spoonscan opener
Tips
- Use seafood stock for richer flavor instead of chicken stock.
- Season shrimp before adding to the sauce for extra flavor.
- Cook shrimp for only 5-7 minutes to avoid overcooking.
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