Brennans Shrimp Creole Food

SHRIMP CREOLE

Shrimp Creole image

Provided by Emeril Lagasse

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

SHRIMP CREOLE

Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Steps:

Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

BRENNAN'S CLASSIC SHRIMP REMOULADE

Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

AUTHENTIC SHRIMP CREOLE

Authentic Shrimp Creole image

Make and share this Authentic Shrimp Creole recipe from Food.com.

Provided by Elizabeth Fullerton

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 (1 lb) can tomatoes
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
12 ounces shrimp, peeled
1 dash Tabasco sauce

Steps:

Cook onion, celery and garlic in hot oil until tender but not brown.
Add tomatoes, tomato sauce and seasonings.
Simmer uncovered about 45 minutes.
Mix cornstarch and 2 teaspoon water, stir into sauce.
Add shrimp, simmer until done (about 5 minutes).
Serve with yellow rice.

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