Shrimp Creole Iv Food

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.

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!

SHRIMP CREOLE

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

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.

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 CREOLE IV

Steps:

• In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat.
• In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
• Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
• Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
• Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.

SHRIMP CREOLE

Steps:

• In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.

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.

HEALTHY SHRIMP CREOLE

Steps:

• Heat olive oil in a large skillet.
• Add onions, celery, green onion, garlic, bell pepper and seasonings. Saute until tender.
• Add tomatoes, tomato paste and Tabasco. Simmer for about 15 minutes.
• Add raw, peeled shrimp and simmer until shrimp are cooked.
• Serve with brown rice.

BEST SHRIMP CREOLE OVER RICE

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.

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.

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.

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.

DELICIOUS SHRIMP CREOLE

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.