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Garlicky Shrimp with Creole Sauce Over Rice
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

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.

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