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
SPICY SHRIMP CREOLE
Steps:
- Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
- Let the mixture simmer for 30 minutes, stirring occasionally.
- Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g
SHRIMP CREOLE FOR ONE
Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one.
Provided by Joanie Zisk
Categories Main Dish
Time 50m
Number Of Ingredients 18
Steps:
- Heat a 10-inch medium saucepan or skillet over medium heat and melt the butter.
- Add the onions, peppers, celery and garlic to the pan. Season with salt and cayenne pepper. Cook the vegetables, stirring occasionally until slightly softened, about 6 to 8 minutes.
- Stir in the diced tomatoes. Bring the mixture to a boil and reduce to a simmer; continue to cook for 10 minutes.
- In a small bowl, whisk together the water and the flour and add to the tomato mixture. Continue to simmer for 5 minutes, stirring occasionally.
- Add the Worcestershire sauce and the hot sauce and continue to cook for 5 minutes longer.
- Season the shrimp with the creole seasoning and add to the pan. Cook the shrimp until they are pink and cooked through, about 5-6 minutes.
- Taste and add additional salt, if necessary.
- Top with chopped green onions and serve over white rice.
Nutrition Facts : Calories 336 kcal, Carbohydrate 26 g, Protein 16 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 206 mg, Sodium 1183 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SHRIMP WITH CREOLE SAUCE
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SAUCY CREOLE SHRIMP
Sweet, succulent shrimp and zesty Creole spices is an unbeatable combination.
Categories shrimp recipes Creole Southern recipe shellfish
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart saucepot, melt butter on med. Add celery, green pepper, onion and Creole seasoning. Cook 15 minutes or until vegetables are tender, stirring occasionally.
- Sprinkle flour over vegetables. Cook 2 minutes, stirring. Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits. Stir in clam juice. Heat to simmering on high.
- Add shrimp, Worcestershire sauce and hot sauce. Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally. Serve over rice with additional hot sauce, if desired.
Nutrition Facts : Calories 380 calories
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.
SAUCY CREOLE SHRIMP FOR ONE
The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Recipe #471261 as my Creole seasoning.
Provided by YummySmellsca
Categories One Dish Meal
Time 15m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring fish stock to a simmer in a saucepan and add the garlic.
- Cook 1 minute, then add the shrimp and cook 1 minute more.
- Add Creole seasoning and tomato paste and cook until thickened and shrimp are cooked through ("c" shaped - NOT "o" shaped!).
- Pour into a bowl or over your favourite starch and enjoy.
Nutrition Facts : Calories 134.3, Fat 1.9, SaturatedFat 0.3, Cholesterol 143.4, Sodium 1113.3, Carbohydrate 11.1, Fiber 2, Sugar 5.9, Protein 19
HOMEMADE SHRIMP CREOLE
W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. "It's quick and very good," promises the Houston, Texas cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 220 calories, Fat 8g fat (1g saturated fat), Cholesterol 221mg cholesterol, Sodium 791mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP CREOLE II
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
- In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
- Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
- Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 35.6 g, Cholesterol 118.3 mg, Fat 4.4 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 622.5 mg, Sugar 9.3 g
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.
SIMPLE SHRIMP CREOLE
Since I retired from the Air Force, I've made dinner for myself and my wife, Alice, who's a busy nurse. We tend a vegetable and herb garden together, and many of our veggies end up in delicious dishes like this one.-DeWhitt Sizemore, Woodlawn, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute the onion, green pepper and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard bay leaves., In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, Worcestershire and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in green onions and parsley. Serve with rice.
Nutrition Facts :
SHRIMP CREOLE FOR 2
Our Test Kitchen home economists came up with this recipe for shrimp simmered in a well-seasoned tomato mixture. The zesty main dish is sized just right for two.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 176mg cholesterol, Sodium 640mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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
SAUCY CREOLE-STYLE SHRIMP SKILLET
This saucy shrimp skillet has everything you'd hope for from a Creole-style dish-including bacon, onions, green peppers, tomatoes and green chiles.
Provided by My Food and Family
Categories Recipes
Time 31m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon and onions in large skillet on medium-high heat 10 min. or until bacon is crisp, stirring frequently. Add green peppers; cook an additional 3 min. or until peppers are crisp-tender, stirring occasionally.
- Stir in shrimp; cook 3 to 5 min. or until shrimp turn pink, stirring occasionally.
- Add tomatoes, broth and red pepper. Bring to boil. Reduce heat to medium-low; simmer 3 min. or until heated through. Serve over the rice. Top with sour cream.
Nutrition Facts : Calories 480, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 260 mg, Sodium 1040 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 32 g
CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE
I combined a few recipes that I had and came up with this one. You can adjust the creole seasoning and add hot sauce to your tastes. The first time I made it, I couldn't taste the spiciness until after I let it cook for a bit so I added more Creole seasoning and it got way too spicy for my tastes. Please use caution! If you follow the recipe, you have a mild spiciness from the Creole seasoning and a creaminess from the Alfredo sauce. Add some protein and a pasta, and you have got yourself a wonderful meal!
Provided by PSU Lioness
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
- Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
- Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
- Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
- In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
- Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
- Add Alfredo sauce to tomato mixture and stir to combine.
- Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
- Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
- While sauce is heating, cook Penne according to the directions on the box.
- When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
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