Hymel’s Viral Shrimp Creole
Hymel’s Kajun Kitchen shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Harlee Delker on SeeMeCook
A classic, rich Louisiana Creole dish featuring Gulf shrimp simmered in a savory tomato-based sauce with the 'holy trinity' of aromatics and a blend of Cajun spices.
- Time
- 1 hour 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, fish, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 225 g
- 220 g
- 120 g
- 30 g
- 40 g
- 285 g
- 945 g
- 2 g
- 6 g
- 4 g
- 1 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 3.56 kg before cooking, which is about 595 g per serving.
Steps
Melt two sticks of salted butter in a large pot or dutch oven over medium heat.
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.
Add two tablespoons of minced garlic to the pot and cook until fragrant, about 1-2 minutes.
Stir in one third cup of all-purpose flour. Continue to cook and stir for about 15 minutes to develop the base.
Add one can of undrained Rotel tomatoes and green chilies. Cook this down for about 10 minutes until well incorporated with the vegetables.
Pour in one whole box (32 oz) of seafood stock.
Add one 28 ounce can of crushed tomatoes. Rinse the can with a little water and add that to the pot as well.
Season the sauce with hot sauce, garlic sauce, cayenne pepper, Cajun seasoning, and a little bit of sugar to taste.
Bring the mixture to a simmer, cover the pot, and let it cook for about 30 minutes to allow the flavors to marry.
Taste the sauce and adjust the seasoning with salt as needed. Stir in parsley flakes and chopped green onions.
Season the raw shrimp separately with Cajun seasoning, then drop them into the simmering sauce.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 542
- Protein
- 36 g
- Carbs
- 24 g
- Fat
- 33 g
- Fiber
- 5 g
Where the calories come from
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