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
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.
EASY SHRIMP CREOLE
I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
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.
TRUE SHRIMP CREOLE
An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
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.
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
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 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
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
BEST SHRIMP CREOLE OVER RICE
A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
Provided by evelynathens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse shrimp well and pat dry on paper towels.
- In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
- Combine them with 2 cups water in a saucepan.
- Bring to boil and simmer mixture for 20 minutes.
- Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
- Reserve.
- In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
- Discard garlic and add shrimp to the oil.
- Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
- Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
- Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
- Stir in tomato paste and reserved shrimp broth and bring to boil.
- Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
- Stir in sour cream and Tabasco.
- Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.
Nutrition Facts : Calories 285.5, Fat 14.9, SaturatedFat 8.2, Cholesterol 248.5, Sodium 1116.1, Carbohydrate 12.2, Fiber 2.1, Sugar 3.2, Protein 25.8
More about "shrimp creole iii food"
SHRIMP CREOLE | FOOD & WINE
From foodandwine.com
Category ShrimpTotal 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.
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
5/5 (23)Total Time 50 mins
EMERIL'S SHRIMP CREOLE | EMERILS.COM
From emerils.com
SHRIMP CREOLE - CAROLINE'S COOKING
From carolinescooking.com
EASY SHRIMP CREOLE | THE RECIPE CRITIC
From therecipecritic.com
NEW ORLEANS SHRIMP CREOLE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SHRIMP CREOLE RECIPE - LOUISIANA COOKIN'
From louisianacookin.com
FOODSWOON SHRIMP CREOLE - FOODSWOON
From foodswoon.com
BEST DANG SHRIMP CREOLE - RECIPES FROM A PANTRY
From recipesfromapantry.com
WHAT TO SERVE WITH SHRIMP CREOLE? 7 BEST SIDE DISHES
From americasrestaurant.com
FRINKFOOD - SHRIMP CREOLE III
From frinkfood.com
SHRIMP CREOLE RECIPE - A CEDAR SPOON
From acedarspoon.com
EASY SHRIMP CREOLE RECIPE - PINCH AND SWIRL
From pinchandswirl.com
SPICY SHRIMP CREOLE - PINK OWL KITCHEN
From pinkowlkitchen.com
WHAT TO SERVE WITH SHRIMP CREOLE? 8 BEST SIDE DISHES
From eatdelights.com
SHRIMP CREOLE RECIPE BY TASTY
From tasty.co
EASY SHRIMP CREOLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SHRIMP CREOLE III - DAIRY FREE RECIPES
From fooddiez.com
CLASSIC SHRIMP CREOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SHRIMP CREOLE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
SHRIMP CREOLE - DINNER AT THE ZOO
From dinneratthezoo.com
SHRIMP CREOLE FOR MEAL PREP | CLEAN FOOD CRUSH
From cleanfoodcrush.com
SHRIMP CREOLE RECIPE | SOUTHERN COOKING - MY SHRIMP RECIPES
From myshrimprecipes.com
SHRIMP CREOLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP CREOLE RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
EASY SHRIMP CREOLE - THE SEASONED MOM
From theseasonedmom.com
SHRIMP CREOLE RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
SHRIMP - CREOLE FOOD
From creolefood.com
EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY SHRIMP CREOLE - NEW ORLEANS STYLE - RECIPES & FOOD
From justisafourletterword.com
SHRIMP CREOLE - SOUTHERN BYTES
From southern-bytes.com
EASY SHRIMP CREOLE RECIPE TO SPICE UP YOUR DINNER ROUTINE - USA …
From usatoday.com
SHRIMP CREOLE - RECIPEMAGIK
From recipemagik.com
A SHRIMP CREOLE FOR OUR TIMES - THE NEW YORK TIMES
From nytimes.com
EASY SHRIMP CREOLE WITH RICE RECIPE AND VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
SHRIMP CREOLE - PAUL'S PLATES
From paulsplates.com
SHRIMP CREOLE - A CLASSIC SOUTHERN DISH - CHEF LOLA'S …
From cheflolaskitchen.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