Creole Shrimp Quiche Food

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 QUICHE

Steps:

• Preheat oven to 375°F.
• Place refrigerated pie crust in a pie plate.
• Mix first five ingredients in a bowl. In a separate bowl, whisk the eggs and milk together.
• Stir egg mixture into shrimp mixture until combined. Season generously with Creole seasoning. Pour into the pie shell.
• Bake 30-40 minutes or until set in the center.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

QUICK CREOLE SHRIMP

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.

SHRIMP QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
• Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
• Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

SHRIMP QUICHE

Steps:

• Combine mayonnaise,flour,eggs,milk and mix well.
• Add in cooked shrimp, cheese, and green onions.
• Pour into unbaked pie shell.
• Bake in a preheated oven at 350 degrees until browned (approx 25 minutes).
• If Desired any seafood may be added.

SHRIMP CREOLE

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

SHRIMP CREOLE

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!

QUICK SHRIMP QUICHE

Steps:

• Preheat oven to 425.
• In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
• Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.

QUICK SHRIMP CREOLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

SHRIMP CREOLE II

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
• In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
• Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
• Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.