THE BEST SHRIMP CREOLE
This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 45m
Number Of Ingredients 19
Steps:
- Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
- Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
- Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
- Add the tomato sauce, water and Worcestershire.
- Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
- Stir in the shrimp and cook 1-2 minutes or until just firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.
Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g
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
LOUISIANA STYLE SHRIMP
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
- Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
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11 CLASSIC NEW ORLEANS SHRIMP RECIPES TO CURL YER TOES
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Author Carl HansonPublished Feb 20, 2020Estimated Reading Time 3 mins
- Chef John's Shrimp Etouffee. View Recipe. Here's Chef John's take on a spicy New Orleans classic. No shrimp on hand? You can also make this tremendous all-purpose gravy with chicken or pork.
- Louisiana Shrimp Creole II. View Recipe. "Tomatoes and shrimp cooked up with garlic and onions, this Gulf Coast tradition will have you dreaming of the bayou," says Katrina Berry.
- Shrimp Po'boy Sandwich. View Recipe. "I decided to do an extra spicy version of a shrimp po'boy sandwich, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo," says Chef John.
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