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
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.
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.
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
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
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.
SHRIMP CREOLE ALA AUNT BEVERLY RECIPE - (4.4/5)
Provided by nekmor
Number Of Ingredients 26
Steps:
- First, using a flexible wire whisk, combine the canola oil and the flour in a heavy 5-quart Dutch oven and cook the mixture over medium heat, whisking continually, until it transforms into a golden colored roux. Figure that this should take you about 15 to 20 minutes. Next, drop into the pot the onion, celery, green onions, green pepper, and garlic. Then blend this into the roux and cook everything together, stirring often, for about 15 minutes or until the seasoning vegetables are fully wilted and tender. Then stir in the all of the tomatoes-the fresh diced, the tomato sauce, the tomato paste, and the Rotels-as well as the water and the sherry wine. When everything is fully blended, begin adding and whisking into the mixture the seafood seasoning, salt, black pepper, red pepper flakes, bay leaves, thyme, lemon juice, lemon zest, Worcestershire sauce, and hot sauce. Now bring the contents of the Dutch oven to a full boil and stir everything around briskly. Then immediately cover the pot and reduce the heat to nothing harsher than a gentle simmer. At this point, you allow the "Creole" to simmer for a full 1 hour, stirring occasionally. Finally, when you're ready to eat, gently stir in shrimp (along with the 2 tablespoons of butter, and simmer everything once more for about 10 minutes or until the shrimp turn pink and tender. All that's left is to whisk in the minced parsley and serve the Creole over a big bowl of hot, steaming rice alongside a glass of chilled white wine. ------- Chef's Notes: If you want to extract a number of other recipes from this "base recipe," you merely follow the directions to the letter until you arrive at the signature ingredient-in this case it's shrimp, but it can also be crawfish, crabmeat, calamari, lobster meat, etc. Of course, outside of the Lenten season you can also re-fashion this base recipe into Chicken Creole, Pork Creole, Sausage Creole. . .it's limited only by your imagination.
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
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.
SHRIMP A LA CREOLE
Make and share this Shrimp a La Creole recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions bell pepper and parsley in oil until the onions become translucent.
- Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
- Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
- Serve with hot cooked rice, cooked noodles, or as an omelet filling.
Nutrition Facts : Calories 225.2, Fat 6.5, SaturatedFat 0.9, Cholesterol 190.5, Sodium 1112.9, Carbohydrate 15.7, Fiber 3.4, Sugar 7.9, Protein 23.2
More about "shrimp creole ala aunt beverly recipe 445 food"
SHRIMP CREOLE RECIPE - EMERIL LAGASSE - FOOD & WINE
From foodandwine.com
5/5 (1)Category DinnerCuisine Cajun, CreoleTotal Time 45 mins
- 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.
RECIPE: SHRIMP CREOLE | CBC LIFE
From cbc.ca
SHRIMP CREOLE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY SHRIMP CREOLE | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP CREOLE | PAULA DEEN
From pauladeen.com
EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (160)Uploaded Jul 10, 2020Category Main CoursePublished Feb 20, 2020
CLASSIC SHRIMP CREOLE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
CAMARONES A LA CRIOLLA CON COCO (CREOLE AND COCONUT SHRIMP)
From mycolombianrecipes.com
SHRIMP CREOLE - THE COOKIE ROOKIE®
From thecookierookie.com
THIS SHRIMP CREOLE RECIPE IS A ONE-POT CLASSIC NEW ORLEANS DISH
From washingtonpost.com
CREOLE SHRIMP RECIPE [NEW ORLEANS-INSPIRED] — THE MOM 100
From themom100.com
A SHRIMP CREOLE RECIPE FROM A SIXTH-GENERATION GEORGIA FARMER
From eater.com
BEST EVER SHRIMP CREOLE - MY KITCHEN LITTLE
From mykitchenlittle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love