Hymel’s Viral Shrimp Creole

Ingredients

• 2 stick salted butter (melted)
• 2 onions (chopped)
• 1 bell pepper (chopped)
• 2 tbsp minced garlic
• 0.33 cup all-purpose flour
• 1 can Rotel tomatoes and green chilies (undrained)
• 1 box seafood stock (32 oz box)
• 28 oz crushed tomatoes (1 large can)
• hot sauce (to taste)
• garlic sauce (to taste)
• cayenne pepper (to taste)
• Cajun seasoning (such as Good Year brand, to taste)
• 1 tsp sugar (a little bit to balance acidity)
• salt (to taste)
• parsley flakes (for garnish/flavor)
• green onions (chopped)
• 2 lb Gulf shrimp (31-40 count, peeled and deveined, seasoned before adding)

Steps

1. 1

   Melt two sticks of salted butter in a large pot or dutch oven over medium heat.

2. 2

   Add two chopped onions and one chopped bell pepper to the butter. Sauté the vegetables until they become translucent, which should take about 15 minutes.

3. 3

   Add two tablespoons of minced garlic to the pot and cook until fragrant, about 1-2 minutes.

4. 4

   Stir in one third cup of all-purpose flour. Continue to cook and stir for about 15 minutes to develop the base.

5. 5

   Add one can of undrained Rotel tomatoes and green chilies. Cook this down for about 10 minutes until well incorporated with the vegetables.

6. 6

   Pour in one whole box (32 oz) of seafood stock.

7. 7

   Add one 28 ounce can of crushed tomatoes. Rinse the can with a little water and add that to the pot as well.

8. 8

   Season the sauce with hot sauce, garlic sauce, cayenne pepper, Cajun seasoning, and a little bit of sugar to taste.

9. 9

   Bring the mixture to a simmer, cover the pot, and let it cook for about 30 minutes to allow the flavors to marry.

10. 10

    Taste the sauce and adjust the seasoning with salt as needed. Stir in parsley flakes and chopped green onions.

11. 11

    Season the raw shrimp separately with Cajun seasoning, then drop them into the simmering sauce.

12. 12

    Cook the shrimp in the sauce for only 5 to 7 minutes until they are pink and cooked through, then immediately pull the pot from the heat to prevent overcooking.

Notes

The author emphasizes using seafood stock over chicken stock for a richer flavor. The shrimp used are 31-40 count Louisiana Gulf shrimp. Seasoning the shrimp before adding them to the sauce provides an extra layer of flavor.

Nutrition per serving

• Creole
• Main Course
• Seafood
• Shrimp
• Louisiana
• Cajun
• Dinner