CUBAN SHRIMP CREOLE RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, green pepper, garlic, tomato sauce, dry white wine, capers, McCormick® chili powder, McCormick® dried oregano, Mccormick® ground cumin, lemon juice, kosher salt, freshly ground black pepper, medium raw shrimp, white rice, fresh parsley
Provided by Ivan Diaz
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3-4 minutes.
- Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
- Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
- Stir in the shrimp, cover, and cook for 7-10 minutes, until the shrimp are cooked through.
- Serve immediately over rice, garnished with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 400 calories, Carbohydrate 47 grams, Fat 9 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams
JAY'S SHRIMP CREOLE RECIPE BY TASTY
Here's what you need: shrimp, butter, medium onion, bell pepper, celery, garlic, green onion, fresh parsley, tomato sauce, diced tomato, hot Ro-Tel tomatoes, mushroom soup, veggie broth, sugar, salt and pepper, cayenne pepper
Provided by John Zekany
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Saute garlic, onion, bell pepper, and celery in butter. Add all the cans of tomatoes, broth and mushroom soup and stir well to incorporate.
- Cook covered, on low heat, for 1.5 hours or longer. Add shrimp and cook for another 15 minutes or until done.
- Add green onions and parsley and cook another 10 minutes. Remove from heat.
- Serve over hot rice .
Nutrition Facts : Calories 571 calories, Carbohydrate 43 grams, Fat 27 grams, Fiber 5 grams, Protein 35 grams, Sugar 17 grams
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.
CREOLE-SPICED SHRIMP PO'BOYS
My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish instead of-or in addition to-the shrimp. -Stacey Johnson, Bonney Lake, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 sandwiches (1 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving., In an electric skillet, heat 1/2 in. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt., Add shrimp, a few at a time; toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce.
Nutrition Facts : Calories 847 calories, Fat 49g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 1889mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein.
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
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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