The Best Shrimp Creole 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.

CREOLE SHRIMP

Steps:

• In a medium skillet, heat the butter over medium-high heat until melted. Add the garlic, lemon juice, pepper, Creole seasoning and Worcestershire. Add the shrimp and cook until pink, 3 to 5 minutes.

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

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.

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.

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.

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.

SPICY SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

SHRIMP CREOLE

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.

TRUE SHRIMP CREOLE

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.

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!

BEST SHRIMP CREOLE EVER

Steps:

• Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens.
• Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes.
• Serve over rice and enjoy!
• note: I use tabasco as condiment since hot is such a personal thing.

REAL SHRIMP CREOLE

Steps:

• Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
• Throw everything into the pot except the shrimp.
• May have to add 1 cup of water to thin a bit if too thick.
• Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
• Add the shrimp and cook until they are done about 20 minutes.
• Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
• I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.