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.