Delicious Shrimp Creole Food

CREOLE SHRIMP

Steps:

• Deveine shrimps and clean with lemon or lime quickly. Rinse with cold water, pat dry and set aside.
• In a large skillet deep enough to hold shrimps, heat oil, add garlic and shrimps. Let cook while stirring for about 2 minutes. Add salt and pepper to taste and let cook for 1 additional minute. Remove shrimps from heat and set aside. In same skillet, add tomato paste and stir to mix with remaining oil and garlic left in pan. Add shallots or onions, parsley, hot pepper and stir to incorporate. Add water, salt and pepper to taste and let simmer until the sauce thickens. Return shrimps to skillet, add a few drops of lemon or lime juice, stir and let cook thoroughly about 2 - 3 minutes. Remove from heat and serve immediately with rice or boil/fried root vegetables

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.

AUTHENTIC SHRIMP CREOLE

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

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.

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 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.

EASY SHRIMP CREOLE

Steps:

• In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
• Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
• Cook veggies, stirring occasionally, for 8 to 10 minutes.
• Add garlic and cook 1 more minute.
• Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
• Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.
• Remove bay leaf and serve over rice. Top with green onion and parsley.

SHRIMP CREOLE

Steps:

• 1. In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened. 2. Stir in the tomato sauce and paste, stirring until well blended. Continue to simmer over low heat for 5 minutes or until the sauce begins to thicken. 3. Add the red pepper flakes and creole seasoning, stir to combine. Add the shrimp and continue to cook over low heat stirring often, until shrimp are cooked through, about 4 to 6 minutes. 4. Serve immediately over rice with extra chopped green onions on top for garnish.

CREOLE SHRIMP AND GRITS

Steps:

• In a medium skillet set over medium heat, heat the olive oil. Add the onion, and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
• In a large saucepan set over medium-high heat, bring the liquid (chicken stock or water) and the salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove from the pan from the heat, stir in the cheese.
• Divide the grits among serving dishes. Spoon the shrimp over the grits and drizzle with the pan sauce.

SHRIMPLY DELICIOUS CREOLE

Steps:

• In 12-inch skillet, melt margarine and cook celery and pepper till tender.
• Add tomatoes and parsley.
• Add onion soup mix blended with water.
• Bring to a boil, reduce heat, and simmer for 20 minutes.
• Add shrimp, cook until pink.
• Serve over hot rice.