CREOLE SHRIMP STEW
Make and share this Creole Shrimp Stew recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
- Blend in flour and whisk until it burns a peanut brown color.
- Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
- Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
- Stir to blend mixture into a roux.
- Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
- Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
- Serve hot over hot rice. 4 servings.
Nutrition Facts : Calories 359.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 293.9, Sodium 1945.3, Carbohydrate 34.6, Fiber 5.7, Sugar 15.2, Protein 37.8
CREOLE SHRIMP AND SAUSAGE STEW
I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.
Provided by tammarie
Categories Stew
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
- Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
- Add broth and tomatoes; bring to a boil.
- Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
- Sprinkle with parsley.
Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19
SHRIMP CREOLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SCALLOP AND SHRIMP CREOLE
Provided by Leslie Revsin
Categories Tomato Scallop Shrimp Bell Pepper
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- To prepare:
- Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
- Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
- Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
- In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
- The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
- To serve:
- Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
- Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.
DELICIOUS SHRIMP CREOLE
We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.
Provided by Ron Lloyd
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g
CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
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
SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
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.
More about "creole shrimp stew food"
CREOLE SHRIMP STEW RECIPE | MYRECIPES
From myrecipes.com
Total Time 22 minsCalories 132 per serving
- Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients, and cook, stirring constantly, 5 minutes. Add wine and tomato. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
- Add shrimp and halibut to Dutch oven. Cover and simmer 5 additional minutes or until shrimp turn pink and fish flakes easily when tested with a fork.
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
CREOLE SHRIMP STEW - RECIPES | COOKS.COM
From cooks.com
EASY SHRIMP CREOLE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE EASY SHRIMP CREOLE - BEST RECIPE | CHARLESTON …
From charlestonmag.com
BEST SHRIMP CREOLE RECIPE (MILD OR SPICY) - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
SHRIMP & CATFISH CREOLE - LEENCUISINE.COM
From leencuisine.com
CREOLE SHRIMP RECIPE - TODAY.COM
From today.com
WHAT TO SERVE WITH SHRIMP CREOLE? 8 BEST SIDE DISHES
From eatdelights.com
SPICY SHRIMP & SAUSAGE CREOLE | I HEART RECIPES
From iheartrecipes.com
SLOW COOKER SHRIMP CREOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EMERIL'S SHRIMP CREOLE | EMERILS.COM
From emerils.com
CAROLINA FISH, SHRIMP, AND OKRA STEW WITH BLACK RICE - FOOD & WINE
From foodandwine.com
FROZEN SHRIMP CREOLE - THERESCIPES.INFO
From therecipes.info
SHRIMP CREOLE | FOOD & WINE
From foodandwine.com
CREOLE SHRIMP ETOUFFéE RECIPE | RECIPES.NET
From recipes.net
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP CREOLE STEW | HEINEN'S GROCERY STORE
From heinens.com
CREOLE CATFISH & SHRIMP STEW - YUMMY A TASTE OF NEW ORLEANS
From yummyatasteofneworleans.com
CREOLE SHRIMP AND SAUSAGE STEW FOOD- WIKIFOODHUB
From wikifoodhub.com
RECIPE: SHRIMP CREOLE | CBC LIFE
From cbc.ca
CREOLE SHRIMP STEW - GLUTEN FREE RECIPES
From fooddiez.com
CREOLE-STYLE SHRIMP STEW MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHRIMP CREOLE - IMMACULATE BITES
From africanbites.com
SHRIMP STEW - LOUISIANA COOKIN
From louisianacookin.com
CREOLE-STYLE SHRIMP STEW MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHRIMP CREOLE – HOME FRONT COOKING
From homefrontcooking.com
CREOLE SHRIMP STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP CREOLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP CREOLE RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CREOLE SHRIMP STEW - PLAIN.RECIPES
From plain.recipes
CREOLE SHRIMP AND SAUSAGE STEW RECIPE | MYRECIPES
From myrecipes.com
SHRIMP CREOLE RECIPE - ADD A PINCH
From addapinch.com
CAJUN SHRIMP STEW - DEEP SOUTH DISH
From deepsouthdish.com
CLASSIC SHRIMP CREOLE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
CREOLE SHRIMP AND OKRA STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SEAFOOD CREOLE WITH SHRIMP AND FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREOLE SHRIMP STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP CREOLE RECIPE: A HEALTHY SHRIMP STEW FULL ... - HEALTHY …
From healthyrecipes101.com
CREOLE SHRIMP AND OKRA STEW RECIPE | WHERE NOLA EATS | NOLA.COM
From nola.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love