CREOLE MARMALADE SAUCE
This is a glaze that goes well on pork or chicken. It also serves as a dipping sauce for pork, chicken, or seafood.
Provided by lwilliams001
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 27.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 137.4 mg, Sugar 24.2 g
CLASSIC CREOLE SAUCE
Steps:
- Serve over your dish of choice and enjoy.
Nutrition Facts : Calories 119 kcal, Carbohydrate 8 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 479 mg, Sugar 3 g, Fat 9 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g
COCONUT SHRIMP WITH CREAMY DIPPING SAUCE
Our creamy, slightly spicy sauce pairs perfectly with this crispy coconut shrimp. The unsweetened coconut flakes get crunchy in the oven for the fried taste you love without the oily mess, plus they're better for you, too.
Provided by Carolyn Casner
Categories Healthy Super Bowl Appetizer Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
- Combine flour, garlic powder and ginger in a shallow dish. Beat eggs in another shallow dish. Combine coconut and salt in a third shallow dish.
- Butterfly each shrimp by cutting halfway through the back and stopping at the tail, so that the tail stands up. Coat the shrimp in the flour mixture, shaking off any excess. Dip in the egg and let any excess drip off. Then coat with the coconut, leaving the tail uncoated. Place the shrimp, with the tail standing up, on the prepared baking sheet. Bake until the shrimp are cooked through and the coconut starts to brown, about 10 minutes.
- Meanwhile, combine yogurt, chili sauce and cilantro in a small bowl. Serve the shrimp with the yogurt sauce for dipping.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 7.1 g, Cholesterol 139 mg, Fat 7.2 g, Fiber 1.3 g, Protein 16.6 g, SaturatedFat 5.9 g, Sodium 245.2 mg, Sugar 2.2 g
EMERIL'S CREOLE SAUCE
Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.
Provided by alligirl
Categories Long Grain Rice
Time 1h15m
Yield 4-6 plates, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
- Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
- Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
- Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
- Add the stock and bring to a boil.
- Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
- To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
- Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.
OUTBACK ORANGE MARMALADE SAUCE CLONE
This is clone of Outback Steakhouses dipping sauce they serve with their coconut shrimp. Very good stuff!
Provided by Miss Erin C.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix ingredients together and serve with Coconut Shrimp.
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