Charleston Style Shrimp Creole Food

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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

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.

CHARLESTON STYLE SHRIMP CREOLE



Charleston Style Shrimp Creole image

Living in Charleston most of my life gave us ample shrimp all year. I usually cut the shrimp into 3 pieces so that the end result is shrimp in every bite. I now buy the petite cut tomatoes to save time. Enjoy!

Provided by Shawn C

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 slices bacon, cooked crumbled
bacon grease (4 bacon strips)
2 large onions, chopped
2 stalks celery, diced
1 small bell pepper, diced
2 (14 1/2 ounce) cans whole tomatoes
1 (28 ounce) can tomato sauce
1 (4 ounce) jar pimientos
1/2 teaspoon sugar
3 dashes Tabasco sauce
salt and pepper
Worcestershire sauce
1 lb shrimp, peeled deveined

Steps:

  • Cook onions, bell pepper, celery in bacon grease until done.
  • Add all ingredients except shrimp and sugar.
  • Cook 1 hour.
  • Add shrimp and sugar cook additional 8-10 minutes until shrimp is done.
  • Serve over rice.

SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS



Spicy Shrimp and Andouille Over Charleston-Style Grits image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 116

2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. What's not to love?!

Provided by InspirationsFC

Categories     Pork

Time 1h15m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 20

1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 lbs uncooked shrimp, peeled and deveined
salt
1 pinch cayenne pepper (to taste)
1 lemon, juice of
1 lb andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp cheddar cheese

Steps:

  • Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  • Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  • Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  • Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  • Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

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

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.

SHRIMP CREOLE



Shrimp Creole image

This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

Provided by PanNan

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups chopped onions
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter
2 (8 ounce) cans tomato sauce
1 cup water
2 tablespoons fresh snipped parsley (or 2 tsp dried)
1 teaspoon salt
1/4 teaspoon red cayenne pepper
1 teaspoon thyme
2 whole bay leaves, crushed in hand to release flavor
1 lb shrimp, peeled,deveined and raw
3 cups hot cooked long-grain rice
1/4 cup chopped green onion
Tabasco sauce

Steps:

  • In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
  • Remove from heat; stir in tomato sauce, water and seasonings.
  • Simmer uncovered 10 minutes.
  • Place shrimp on top of liquid in pot.
  • Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
  • Stir all.
  • Serve over hot rice, top with green onions and pass the Tobasco!

Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6

LOUISIANA-STYLE SHRIMP CREOLE



Louisiana-Style Shrimp Creole image

Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)

Provided by Kittencalrecipezazz

Categories     Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 small onion, chopped
1/2 large green bell pepper, seeded and chopped
1 stalk celery, diced
2 tablespoons fresh minced garlic
2 teaspoons chili powder
3 tablespoons butter
1 1/2 tablespoons cornstarch
1 (20 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon creole seasoning (or to taste or use Cajun seasoning)
louisiana hot sauce or Tabasco sauce
2 lbs medium shrimp (peeled and deveined)
salt and black pepper (to taste)
2 -4 tablespoons whipping cream (optional add in for a creamy sauce)

Steps:

  • In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
  • Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
  • Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
  • If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
  • Add in the uncooked shrimp; cook for 5 minutes.
  • Season with salt and black pepper to taste.

Nutrition Facts : Calories 292.5, Fat 10.7, SaturatedFat 5.4, Cholesterol 252.5, Sodium 735.5, Carbohydrate 16.4, Fiber 2.5, Sugar 7.5, Protein 32.9

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From tasteofsouthern.com


CHARLESTON STYLE SHRIMP CREOLE RECIPES
CHARLESTON STYLE SHRIMP CREOLE. Living in Charleston most of my life gave us ample shrimp all year. I usually cut the shrimp into 3 pieces so that the end result is shrimp in every bite. I now buy the petite cut tomatoes to save time. Enjoy! Provided by Shawn C. Categories Stew. Time 1h40m. Yield 6-8 serving(s) Number Of Ingredients 13. Ingredients; 4 slices …
From tfrecipes.com


SHRIMP CREOLE | CHARLESTON SC | CHARLESTON MAGAZINE
shrimp creole featured in Charleston Magazine - Charleston, SC. Capturing South Carolina style, character, and beauty for more than 40 years, Charleston magazine is the authority on living well in the Lowcountry.
From charlestonmag.com


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