LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 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
CREAMY "GRITS" WITH CREOLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
- Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
- Serve generous ladles of shrimp and sauce on a bed of creamy "grits".
Nutrition Facts : Calories 0 calorie
AUTHENTIC SHRIMP CREOLE
Make and share this Authentic Shrimp Creole recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, celery and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings.
- Simmer uncovered about 45 minutes.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add shrimp, simmer until done (about 5 minutes).
- Serve with yellow rice.
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.
SHRIMP CREOLE
This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.
Provided by PanNan
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6
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
Steps:
- Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 30.5 g, Cholesterol 149.2 mg, Fat 1.6 g, Fiber 4.3 g, Protein 20.5 g, SaturatedFat 0.3 g, Sodium 3144.9 mg, Sugar 11.6 g
SHRIMP CREOLE
If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour-45 minutes to be exact-and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.
Provided by Southern Living Editors
Categories Shrimp
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.
CLASSIC SHRIMP CREOLE
Steps:
- Gather the ingredients.
- Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
- Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
- Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
- Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
- Remove the bay leaves.
- Stir in the chopped fresh parsley.
- Serve over hot cooked rice and enjoy.
Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEST SHRIMP CREOLE OVER RICE
A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
Provided by evelynathens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse shrimp well and pat dry on paper towels.
- In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
- Combine them with 2 cups water in a saucepan.
- Bring to boil and simmer mixture for 20 minutes.
- Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
- Reserve.
- In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
- Discard garlic and add shrimp to the oil.
- Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
- Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
- Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
- Stir in tomato paste and reserved shrimp broth and bring to boil.
- Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
- Stir in sour cream and Tabasco.
- Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.
Nutrition Facts : Calories 285.5, Fat 14.9, SaturatedFat 8.2, Cholesterol 248.5, Sodium 1116.1, Carbohydrate 12.2, Fiber 2.1, Sugar 3.2, Protein 25.8
SHRIMP CREOLE
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.
CREOLE STUFFED SHRIMP
This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the photo with the original recipe looks delicious). Adapted from a Cuisine at Home cookbook. NOTE: to butterfly the shrimp, slice the shrimp down the center of the underside (the leg side) of each shrimp, ensuring that you don't cut all the way through.
Provided by Muffin Goddess
Categories Creole
Time 50m
Yield 12 stuffed shrimp, 4 serving(s)
Number Of Ingredients 20
Steps:
- SHRIMP:.
- Preheat oven to 425 deg. F. Coat a 9"x13" baking dish with cooking spray.
- In a large skillet, melt 2 tbs butter over medium heat, then add kielbasa. Saute kielbasa for about 3 minutes, or until it begins to brown. Add the onion, bell pepper, celery, garlic and Creole seasoning, and continue to saute for another 5 minutes, or until the veggies are softened.
- Deglaze the skillet with the sherry or wine; simmer until the liquid evaporates. Remove the pan from the heat and the crushed crackers, 1/2 cup broth, and parsley. Season to taste with salt and pepper.
- Mound stuffing on each prepared shrimp and press the shrimp tail over the top. Arrange stuffed shrimp in the prepared baking dish. Melt the remaining butter and drizzle it over the shrimp. Bake shrimp for 10 to 12 minutes, or until shrimp is cooked through.
- SAUCE:.
- Mix all sauce ingredients in a small bowl.
- FOR SERVING:.
- Divide the sauce amongst 4 dinner plates. Arrange 3 baked stuffed shrimp over the sauce on each plate. Good sides would be sauteed greens and black-eyed peas.
SHRIMP CREOLE
Steps:
- In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
- Serve shrimp and sauce over coked rice.
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5/5 (20)Occupation Senior Food EditorCuisine CajunTotal Time 50 mins
- Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.
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- In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
WHAT TO SERVE WITH SHRIMP CREOLE? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-11-16Total Time 20 mins
- Steamed Green Beans. Green beans are an excellent side dish to serve with Shrimp Creole since most of the flavors used in the Shrimp Creole recipe are known for their sweet taste; green beans are a good counterbalance because they’re tangy.
- Roasted Baby Carrots. This is a great side dish that you can serve with Shrimp Creole because it will add an extra dimension of flavor to the meal. Roasting carrots is very easy and doesn’t take much time (compared to steaming).
- Green Salad. A green salad is always a good choice. Depending on how you’ve cooked this main dish, you can serve it on the side or on top of your Shrimp Creole.
- Crusty French Bread. Crusty French bread is a great side dish with Shrimp Creole that compliments the rich, spicy flavors. Similar to why we recommend green salads for serving with this main dish, pairing French bread with shrimp creole is recommended because it’s refreshing.
- Parmesan Tilapia. This is a simple side dish that can be prepared in five minutes or less. Okay, so maybe Parmesan tilapia isn’t the most authentic side dish on this list, but it pairs well with Shrimp Creole.
- Risotto. We know that risotto isn’t considered a side dish (or it shouldn’t be), but we couldn’t help but include this on the list. Risotto is very rich and creamy and can be used to substitute mashed potatoes, rice, or pasta.
- Couscous and Other Grains. Couscous and other grains are a great side dish choice for those who want something lighter than rice or pasta. For those who have trouble choosing between couscous and rice, we suggest couscous as Shrimp Creole is already spicy, and you don’t want to overwhelm yourself with too many spices.
- Rice Pilaf. Rice pilaf is delicious and can be served just like rice. Pairing this side dish with Shrimp Creole will give you a more flavorful and aromatic meal.
SHRIMP CREOLE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hrCategory Shrimp
- In a large saucepan, melt the butter. Add the onion and garlic to the saucepan and season with salt and pepper. Cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the celery and peppers and cook until softened, 7 minutes. Pour the chicken broth and tomatoes into the saucepan, then add the Worcestershire sauce, hot sauce and Aleppo pepper. Bring the to a boil, then reduce the heat to moderately low and simmer until the sauce has thickened and the peppers are very soft, 15 minutes longer.
- Stir in the shrimp and cook until just pink throughout, 2 to 3 minutes. Season with salt and pepper.
- Garnish the shrimp creole with thinly sliced scallions and serve warm with steamed rice. Pass lemon wedges and additional hot sauce at the table.
HOW TO MAKE SHRIMP CREOLE - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
5/5 (3)Total Time 2 hrs 5 minsCategory Main DishCalories 194 per serving
- Peel and rinse shrimp; pat dry; mix w/ 2 TBS creole seasoning; set aside. Crush tomatoes by hand and place in a strainer and set aside. Reserve liquid.
- In a heavy Dutch oven, heat butter over medium heat until bubbling; add veggies and sauté for about 20 minutes until starting to caramelize.
- Add the garlic and about half of the Herb and Spice Blend (not the bay leaves yet) and about 2/3 of the green onions. Mix well and sauté until aromatic - about 2 minutes.
- Mix in the AP flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
CREOLE GRILLED SHRIMP ROLLS RECIPE - GRACE PARISI | FOOD ...
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- Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
- Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
- Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.
RECIPE: SHRIMP CREOLE | CBC LIFE
From cbc.ca
- Heat olive oil and butter in large skillet over medium heat. Cook onion, celery, red pepper, garlic, thyme, paprika, Old Bay seasoning, hot pepper flakes, cayenne, salt and pepper until vegetables start to soften, about 5 minutes. Stir in tomato paste. Cook for 1 minute.
- Stir in wine, Worcestershire sauce, hot sauce and bay leaf; bring to a boil. Stir in tomatoes; bring to a simmer. Cook until sauce starts to thicken slightly, about 5 to 8 minutes. Stir in shrimp, sprinkle with a pinch more salt and pepper to season the shrimp. Cover and cook until shrimp turn pink, start to curl and are cooked through, about 3 to 5 minutes.
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