Garlicky Shrimp with Creole Sauce Over Rice

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. To serve: Spoon some Creole sauce over a scoop of rice and top with shrimp.

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