NEW ORLEANS SHRIMP CREOLE
This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. -Barbara Lindsey, Manvel, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 161mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
NEW ORLEANS SHRIMP CREOLE
This is my "superbowl fancy food" for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns.
Provided by Izzy Knight
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
- With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
- Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
- Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
- Return bacon to pan.
- Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
- Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
THE BEST SHRIMP CREOLE
This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 45m
Number Of Ingredients 19
Steps:
- Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
- Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
- Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
- Add the tomato sauce, water and Worcestershire.
- Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
- Stir in the shrimp and cook 1-2 minutes or until just firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.
Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g
NEW ORLEANS SHRIMP CREOLE
I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".
Provided by PaulaG
Categories Gumbo
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
- Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
- Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
- Spoon stew into bowls and top with a scoop of cooked brown rice.
Nutrition Facts : Calories 133.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 96.7, Sodium 525.7, Carbohydrate 14.7, Fiber 3.7, Sugar 7.5, Protein 13.8
NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
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
This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious!
Provided by PalatablePastime
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
- Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
- Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
- Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
- Mix the remaining chicken broth with the flour until it is smooth.
- Whisk it into the sauce and stir constantly for 5 minutes.
- Add the shrimp and cook just till shrimp turn pink and curl.
- Remove bay leaves before serving.
- Serve with steamed rice and Tabasco sauce, if desired.
Nutrition Facts : Calories 335.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 294.5, Sodium 1322.3, Carbohydrate 22.7, Fiber 4.4, Sugar 11.2, Protein 36.3
ANTOINE'S SHRIMP CREOLE
Make and share this Antoine's Shrimp Creole recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté green pepper and onion in 2 Tbsps.
- butter.
- Add tomatoes and juice and other seasoniongs.
- Blend in the cornstarch using a wire whip.
- Simmer covered 1 hour.
- Sauté the shrimp in 3 Tbsps.
- butter that has been seasoned with salt and pepper.
- Add shrimp to the sauce.
- Remove bay leaves and serve with cooked white rice.
- NOTE: This is better if made a day ahead.
- It can also be frozen.
Nutrition Facts : Calories 441.3, Fat 17.4, SaturatedFat 9.9, Cholesterol 479.9, Sodium 1043.9, Carbohydrate 21.5, Fiber 4.3, Sugar 10.1, Protein 50.1
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.
SHRIMP CREOLE
Provided by Barbara Kafka
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place butter in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
- Whisk in flour. Cook, uncovered, for 8 minutes.
- Stir in garlic and onion. Cook, uncovered, for 5 minutes.
- Stir in peppers, celery, thyme, oregano and chili powder. Cook, uncovered, for 3 minutes.
- Remove from oven. Push vegetables toward center of dish and arrange shrimp around the inside rim. Place tomatoes over shrimp and vegetables. Cover tightly with a lid or microwave plastic wrap. Cook 2 minutes. Prick plastic to release steam.
- Uncover and stir well. Re-cover and cook for 2 minutes. Prick plastic, if using, to release steam.
- Remove from oven and uncover. Stir in pepper sauce, lemon juice, salt and pepper.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 8 grams, TransFat 0 grams
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