Patti LaBelle's shrimp creole, as seen on Patti LaBelle's Place, Season 2.

Garlicky Shrimp with Creole Sauce Over Rice

Recipe courtesy of Patti LaBelle's Place

Show: Patti LaBelle's Place

Episode: Kym Whitley and Ledisi

Garlicky Shrimp with Creole Sauce Over Rice

Name: Garlicky Shrimp with Creole Sauce Over Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 tablespoon grapeseed oil; 2 large onions, chopped; 1 large green bell pepper, chopped; 1 large red bell pepper, chopped; 3 tablespoons minced garlic; 1/4 teaspoon cayenne; 1/4 teaspoon seasoning salt; Pink Himalayan salt and freshly ground black pepper; 1 cup chicken stock; One 28-ounce can crushed tomatoes; 1 large tomato, diced; 1 tablespoon butter; 1 pound jumbo shrimp, peeled and deveined, tails removed; 3 tablespoons minced garlic; 1/8 teaspoon seasoning salt; Pink Himalayan salt and freshly ground black pepper; Cooked rice, for serving

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Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 4 servings

Ingredients

Creole Sauce:

1 tablespoon grapeseed oil

2 large onions, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

3 tablespoons minced garlic

1/4 teaspoon cayenne

1/4 teaspoon seasoning salt

Pink Himalayan salt and freshly ground black pepper

1 cup chicken stock

One 28-ounce can crushed tomatoes

1 large tomato, diced

Garlicky Shrimp:

1 tablespoon butter

1 pound jumbo shrimp, peeled and deveined, tails removed

3 tablespoons minced garlic

1/8 teaspoon seasoning salt

Pink Himalayan salt and freshly ground black pepper

Cooked rice, for serving

Directions

For the Creole sauce: Place a stockpot over medium-high heat and coat with the grapeseed oil. Add the onions, green peppers, red peppers, garlic, cayenne, seasoning salt, 1/2 teaspoon Himalayan salt and 1/2 teaspoon black pepper; mix well. Add the chicken stock, crushed tomatoes and diced tomatoes. Once the sauce begins to bubble, turn the flame down low and cook for 1 hour.
For the garlicky shrimp: Melt the butter in a large skillet over medium-high heat. Add the shrimp, garlic, seasoning salt, and 1/8 teaspoon each Himalayan salt and black pepper. Cook until the shrimp turn pink, 2 minutes per side.
To serve: Spoon some Creole sauce over a scoop of rice and top with shrimp.

My Private Notes

Show: Patti LaBelle's Place

Episode: Kym Whitley and Ledisi

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Garlicky Shrimp with Creole Sauce Over Rice

Creole Sauce:

Garlicky Shrimp:

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