QUICK CREOLE SHRIMP
Shrimp dishes generally are quick to make, so it may not surprise you that this one is, too. What may surprise you is just how quick.
Provided by My Food and Family
Categories Spices
Time 10m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Toss shrimp with seasoning.
- Cook and stir garlic in dressing in skillet on medium-high heat 1 min.
- Add shrimp; cook 2 to 3 min. or until pink, stirring occasionally. Top with parsley.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 160 mg, Sodium 870 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 17 g
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
CREOLE SEAFOOD SURPRISE
Steps:
- Cook 1 cup Orzo as directed on package while preparing entree. Entree: Saute first five ingredients in chicken broth until vegetables are tender. Add mushrooms, rosemary and cream cheese (in sections) until creamy. Add Shrimp and crab and simmer until shrimp are cooked-approximately 5 minutes (until Shrimp are pink). Season with Old Bay Seasoning to taste. Serve over orzo. ENJOY!!
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Categories appetizer
Time 6h41m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
- Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
- In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
- To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
CREOLE BBQ SHRIMP
Provided by Food Network
Categories appetizer
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook.
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- Mix the Creole seasoning with the kosher salt. Season the shrimp with the ½ of salted creole seasoning and set aside. In a large skillet over medium heat, cook the bacon strips until crisp. Remove the bacon to drain and crumble; set aside.
- Drain the bacon fat from the pan and reserve 2 tbsp. Add the 2 tbsp of back fat back to the skillet and sear the shrimp in an even layer on both sides until fully cooked; about 1 ½ minutes per side. Don’t overcrowd the pan; cook them in batches if necessary. Remove the cooked shrimp and set aside.
- Drop the heat to low and add the butter and garlic. Allow the butter melt and the garlic to become fragrant. Turn up the heat to medium then follow with the onion, red and green peppers, and celery. Cook until the vegetables are softened; 3-4 minutes. Add the tomato paste, remaining creole seasoning, and red pepper flakes. Stir well and add the white cooking wine. Bring it to a boil then return the shrimp to the pan with any juices in the resting dish. Stir well and finish with the juice of half a lemon.
- Bring to boil 2 cups of chicken stock over medium heat. Stir in the grits. Allow them to thicken and cook thoroughly, about 5 minutes stirring consistently. Once prepared, add cheese, heavy cream, butter, a pinch of salt and pepper to taste. Stir until cheese melts and the grits are smooth.
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- Heat large saute pan or dutch oven over medium heat and add in olive oil, onions, and bell pepper. Cook until veggies soften.
- Add in the remaining tomato sauce, water, wine, olives, oregano, sea salt, black pepper, and cumin. Bring to a simmer and cook for 5 minutes.
- After the 5 minutes, add in the shrimp and simmer, covered, for 10 minutes, until shrimp is cooked.
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