Shrimp Creole Bake Food

SHRIMP CREOLE

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.

BAKED SHRIMP SCAMPI

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE SHRIMP PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased baking sheet. Brush with 1-1/2 teaspoons oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat., In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat., Drain shrimp. Spread sauce mixture over crust. Top with shrimp and green pepper; sprinkle with remaining cheese., Bake until shrimp turn pink and cheese is melted, 25-30 minutes.

FIESTA SHRIMP CREOLE

Steps:

• Mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
• Add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.
• Stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

BAKED CREOLE SHRIMP

Steps:

• Place shrimp in a 3-qt. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Pour over shrimp. , Bake, uncovered, at 400°, for 15-20 minutes or until shrimp turn pink. Remove with a slotted spoon to a serving platter.

SHRIMP CREOLE AND SMOKED MOZZARELLA PIZZAS

Steps:

• Make the dough:
• in a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 cups flour and salt and blend mixture until it forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
• Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down. Dough is now ready to be formed into pizza.
• Make the pizza:
• In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes. Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes. Season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered.
• Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.
• Preheat oven to 500°F.
• Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet. Roll out dough on a lightly floured surface into a 14-inch round and fit into pan. Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.
• Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.

SCALLOP AND SHRIMP CREOLE

Steps:

• To prepare:
• Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
• Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
• Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
• In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
• The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
• To serve:
• Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
• Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.

CREOLE STUFFED SHRIMP

Steps:

• SHRIMP:.
• Preheat oven to 425 deg. F. Coat a 9"x13" baking dish with cooking spray.
• In a large skillet, melt 2 tbs butter over medium heat, then add kielbasa. Saute kielbasa for about 3 minutes, or until it begins to brown. Add the onion, bell pepper, celery, garlic and Creole seasoning, and continue to saute for another 5 minutes, or until the veggies are softened.
• Deglaze the skillet with the sherry or wine; simmer until the liquid evaporates. Remove the pan from the heat and the crushed crackers, 1/2 cup broth, and parsley. Season to taste with salt and pepper.
• Mound stuffing on each prepared shrimp and press the shrimp tail over the top. Arrange stuffed shrimp in the prepared baking dish. Melt the remaining butter and drizzle it over the shrimp. Bake shrimp for 10 to 12 minutes, or until shrimp is cooked through.
• SAUCE:.
• Mix all sauce ingredients in a small bowl.
• FOR SERVING:.
• Divide the sauce amongst 4 dinner plates. Arrange 3 baked stuffed shrimp over the sauce on each plate. Good sides would be sauteed greens and black-eyed peas.

BAKED SHRIMP CREOLE

Steps:

• Also need 4 sheets Reynolds Heavy Duty Aluminum Foil (12 x 18 inches each).
• Preheat oven to 450ºF or grill to medium-high.
• Spray foil with nonstick cooking spray.
• Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano.
• Stir in shrimp.
• Center one-fourth of mixture on each sheet of aluminum foil.
• Bring up foil sides.
• Double fold top and ends to seal package, leaving room for heat circulation inside.
• Repeat to make four packets.
• Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.