Classic Shrimp Creole Food

SHRIMP CREOLE

Steps:

• 1. In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened. 2. Stir in the tomato sauce and paste, stirring until well blended. Continue to simmer over low heat for 5 minutes or until the sauce begins to thicken. 3. Add the red pepper flakes and creole seasoning, stir to combine. Add the shrimp and continue to cook over low heat stirring often, until shrimp are cooked through, about 4 to 6 minutes. 4. Serve immediately over rice with extra chopped green onions on top for garnish.

SHRIMP CREOLE

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.

SHRIMP CREOLE

Steps:

• Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

SHRIMP CREOLE - A CLASSIC SOUTHERN DISH

Steps:

• Add the olive oil to a large skillet over medium heat. Add the onion, bell pepper, and celery and cook down until soft, about 5 minutes. Stir in the garlic and cook for about a minute.
• Add the tomato paste and cook for about 30 seconds, stirring constantly.
• Throw in the minced Jalapeno and add the paprika, thyme, oregano, cayenne, salt, and black pepper. Cook until fragrant. About a minute.
• Stir in the chicken broth to deglaze the pan. Add the crushed can of tomato, Worcester sauce, and bay leaves. Stir and simmer the sauce for 20 minutes.
• Add the shrimps, stir, and cook for 3 to 4 minutes.
• Serve over hot white rice and garnish with green onions; add more hot sauce, or squeeze a bit of lemon juice over the rice if desired.

SHRIMP CREOLE

Steps:

• In a large saute pan, heat the oil.
• When the oil is hot, add the onions, saute for 2-3 minutes.
• Season with salt and cayenne.
• Stir in the peppers and celery.
• Saute for 2 minutes, or until the vegetables start to wilt.
• Stir in the tomatoes and garlic, saute for 2 minutes longer.
• Season the vegetables with salt and cayenne.
• Stir in the water and bay leaves.
• Bring the liquid up to a boil and reduce the heat.
• Simmer for 20 minutes.
• Add the shrimp and saute for 2-3 minutes.
• Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken.
• Stir in the green onions.
• Check the seasoning.
• To assemble, mound the rice in the center of each plate.
• Spoon the Shrimp Creole over the rice.
• Garnish with green onions.
• Enjoy!
• For the Essence:.
• Combine all ingredients thoroughly and store in airtight jar or container. Yield: 2/3 cup.