Shrimp Creole Easy And Fast Food

EASY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

SHRIMP CREOLE

Steps:

• 1. In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened. 2. Stir in the tomato sauce and paste, stirring until well blended. Continue to simmer over low heat for 5 minutes or until the sauce begins to thicken. 3. Add the red pepper flakes and creole seasoning, stir to combine. Add the shrimp and continue to cook over low heat stirring often, until shrimp are cooked through, about 4 to 6 minutes. 4. Serve immediately over rice with extra chopped green onions on top for garnish.

SHRIMP CREOLE

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.

EASY SHRIMP CREOLE

Steps:

• Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
• Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
• Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
• Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
• Cook until the onion softens, about 6 minutes.
• Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
• Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.

AUTHENTIC SHRIMP CREOLE

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.

EASY CROCK-POT SHRIMP CREOLE

Steps:

• Preheat crock pot on high.
• In fry pan, heat olive oil.
• Add peppers, onions and celery. Cook until softened.
• Add chili powder and saute until caramelized.
• Remove from heat and pour into crock pot.
• Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
• Cook for 3 hours.
• Add shrimp and cook for about 3 minutes.
• Serve over rice. Top with chopped green onions.

SHRIMP CREOLE

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!

LOUISIANA SHRIMP CREOLE II

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.

EASY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery, and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder, and pepper. Bring to boil. Reduce heat to medium; cover for 6-8 minutes or until heated through.
• Add the shrimp; cook,uncovered, for 3-4 minutes or until heated through. Serve over rice.

SHRIMP CREOLE-MAW MAWS QUICK AND EASY RECIPE

Steps:

• Saute Onion, Peppers, celery and garlic in butter until they are softened up some.
• Do not cook until they are completely done.
• Add Tomato Soups, diced tomatoes (do not drain) and seasonings.
• Simmer until it thickens up some and all flavors have married & veggies are soft.
• Add shrimp at the end and cook until they turn pink. Stir to incorporate shrimp into the dish. DO NOT OVERCOOK!
• Remove bay leaves, and serve over hot fluffy rice with french bread.
• It is better if you don't chop the vegetables too fine.
• You can make as spicy as you like with the seasonings.
• If it is too thick, thin down with a little water, sometimes you need it and sometimes the veggies and shrimp thin it down enough.

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.

SHRIMP CREOLE EASY AND FAST!

Steps:

• Sauté onion, celery, and green pepper in butter.
• Add shrimp and cook till shrimp is pink.
• Add V-8 juice, Worcestershire's sauce, sugar, bay leaf, sprinkle of salt/pepper, and lemon juice.
• Add minute rice and remove bay leaf.
• Simmer for 5-10 minutes.
• If you use other types of rice--you may have to add more liquid and simmer longer of course.
• Old bay seasoning may also be added for extra spice.