Shrimp Creole

Serves 1
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Directions

  1. 1Melt two sticks of salted butter in a pot.
  2. 2Melt two sticks of salted butter in a pot.
  3. 3Melt two sticks of salted butter in a pot.
  4. 4Add two chopped onions and one chopped bell pepper to the melted butter.
  5. 5Add two chopped onions and one chopped bell pepper to the melted butter.
  6. 6Add two chopped onions and one chopped bell pepper to the melted butter.
  7. 7Sauté the onions and bell pepper until translucent, about 15 minutes.
  8. 8Sauté the onions and bell pepper until translucent, about 15 minutes.
  9. 9Sauté the onions and bell pepper until translucent, about 15 minutes.
  10. 10Add two tablespoons of minced garlic and cook until fragrant.
  11. 11Add two tablespoons of minced garlic and cook until fragrant.
  12. 12Add two tablespoons of minced garlic and cook until fragrant.
  13. 13Add 1/3 cup of all-purpose flour and cook for about 15 minutes, mixing well with the vegetables.
  14. 14Add 1/3 cup of all-purpose flour and cook for about 15 minutes, mixing well with the vegetables.
  15. 15Add 1/3 cup of all-purpose flour and cook for about 15 minutes, mixing well with the vegetables.
  16. 16Drop in one undrained can of Rotel (diced tomatoes and green chilies) and cook down for about 10 minutes to mix with the other veggies.
  17. 17Drop in one undrained can of Rotel (diced tomatoes and green chilies) and cook down for about 10 minutes to mix with the other veggies.
  18. 18Drop in one undrained can of Rotel (diced tomatoes and green chilies) and cook down for about 10 minutes to mix with the other veggies.
  19. 19Pour in one 32oz box of seafood stock.
  20. 20Pour in one 32oz box of seafood stock.
  21. 21Pour in one 32oz box of seafood stock.
  22. 22Add one 28oz can of crushed tomatoes, rinsing the can with a little water to get all the contents out.
  23. 23Add one 28oz can of crushed tomatoes, rinsing the can with a little water to get all the contents out.
  24. 24Add one 28oz can of crushed tomatoes, rinsing the can with a little water to get all the contents out.
  25. 25Add one tablespoon of hot sauce.
  26. 26Add one tablespoon of hot sauce.
  27. 27Add one tablespoon of hot sauce.
  28. 28Add one tablespoon of Cajun Power Garlic Sauce.
  29. 29Add one tablespoon of Cajun Power Garlic Sauce.
  30. 30Add one tablespoon of Cajun Power Garlic Sauce.
  31. 31Season with 1/4 teaspoon of cayenne pepper.
  32. 32Season with 1/4 teaspoon of cayenne pepper.
  33. 33Season with 1/4 teaspoon of cayenne pepper.
  34. 34Add one tablespoon of Cajun seasoning.
  35. 35Add one tablespoon of Cajun seasoning.
  36. 36Add one tablespoon of Cajun seasoning.
  37. 37Add one tablespoon of sugar.
  38. 38Add one tablespoon of sugar.
  39. 39Add one tablespoon of sugar.
  40. 40Cook and simmer the mixture, covered, for about 30 minutes to allow flavors to marry.
  41. 41Cook and simmer the mixture, covered, for about 30 minutes to allow flavors to marry.
  42. 42Cook and simmer the mixture, covered, for about 30 minutes to allow flavors to marry.
  43. 43Check seasonings and add 1/2 teaspoon of salt.
  44. 44Check seasonings and add 1/2 teaspoon of salt.
  45. 45Check seasonings and add 1/2 teaspoon of salt.
  46. 46Add one tablespoon of parsley flakes.
  47. 47Add one tablespoon of parsley flakes.
  48. 48Add one tablespoon of parsley flakes.
  49. 49Finish with one bunch of green onions.
  50. 50Finish with one bunch of green onions.
  51. 51Finish with one bunch of green onions.
  52. 52Add 2 pounds of seasoned Gulf shrimp to the sauce.
  53. 53Add 2 pounds of seasoned Gulf shrimp to the sauce.
  54. 54Add 2 pounds of seasoned Gulf shrimp to the sauce.
  55. 55Cook the shrimp for 5-7 minutes and then remove from heat.
  56. 56Cook the shrimp for 5-7 minutes and then remove from heat.
  57. 57Cook the shrimp for 5-7 minutes and then remove from heat.

Ingredients

  • 2 Lbs Gulf Shrimp 31/40 Raw Peeled
  • 2 Lbs Gulf Shrimp 31/40 Raw Peeled
  • 2 Lbs Gulf Shrimp 31/40 Raw Peeled
  • 2 sticks Salted Butter
  • 2 sticks Salted Butter
  • 2 sticks Salted Butter
  • 2 Onions
  • 2 Onions
  • 2 Onions
  • 1 Bell Pepper
  • 1 Bell Pepper
  • 1 Bell Pepper
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Minced Garlic
  • 0.33 cup All-Purpose Flour
  • 0.33 cup All-Purpose Flour
  • 0.33 cup All-Purpose Flour
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 (32oz) Box Kitchen Basics Original Seafood Stock
  • 1 (32oz) Box Kitchen Basics Original Seafood Stock
  • 1 (32oz) Box Kitchen Basics Original Seafood Stock
  • 1 (28oz) Can Hunts Crushed Tomatoes
  • 1 (28oz) Can Hunts Crushed Tomatoes
  • 1 (28oz) Can Hunts Crushed Tomatoes
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Cajun Power Garlic Sauce
  • 1 Tbsp Cajun Power Garlic Sauce
  • 1 Tbsp Cajun Power Garlic Sauce
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 1 Tbsp Cajun Seasoning
  • 1 Tbsp Cajun Seasoning
  • 1 Tbsp Cajun Seasoning
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 1 Tbsp Parsley Flakes
  • 1 Tbsp Parsley Flakes
  • 1 Tbsp Parsley Flakes
  • 1 bunch Green Onions
  • 1 bunch Green Onions
  • 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.