Creole Buffalo Shrimp Food

SHRIMP CREOLE

Steps:

• In a skillet, saute the green pepper, onion, celery and garlic in oil until tender. Add the tomato sauce, oregano and bay leaf. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the shrimp; cook 3 minutes longer. Discard bay leaf. Serve over rice.

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.

CREOLE SHRIMP OVER COUSCOUS

Steps:

• Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
• Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.

CREOLE SHRIMP

Steps:

• Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
• Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
• Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
• After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.

CREOLE SHRIMP AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
• Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
• Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
• Stir in shrimp and heat through. Serve with cooked rice.

CREOLE SHRIMP AND SAUSAGE

Steps:

• Begin by cooking rice according to package directions.
• While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
• While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
• Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
• In the sausage pan, add garlic. Saute 30 seconds.
• Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
• Add olive oil and saute another 5 minutes until almost tender.
• Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
• Stir in sausage. Allow to simmer, uncovered for 20 minutes.
• If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
• Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
• Serve over rice.

CREOLE BUFFALO SHRIMP

Steps:

• Combine the flour, creole seasoning, garlic powder, cayenne, onion powder, and black pepper in a zip lock bag.
• Shake the bag to mix the flour and spices.
• Rinse the shrimp under cold water; place in the bag and shake to coat the shrimp.
• Lay the shrimp in a casserole dish and refrigerate for 30 minutes to rest; do not discard the seasoned flour.
• Combine the minced garlic, butter, hot sauce and cayenne in a saucepan; heat until the butter is melted and keep warm.
• In a deep fryer, heat oil to 375 degrees.
• Remove the shrimp from the refrigerator and re-coat with the remaining seasoned flour.
• Place the shrimp in the hot oil and fry about 2-3 minutes, or until pink; fry in batches if necessary.
• Immediately coat with the spicy buffalo sauce and serve.