Voodoo Shrimp Creole Food

THE BEST SHRIMP CREOLE

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.

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.

NEW ORLEANS VOODOO SHRIMP

Steps:

• Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
• Meanwhile, mix VooDoo sauce ingredients.
• Grill or saute shrimp until done and serve with VooDoo Sauce.

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:

• In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
• Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
• Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
• Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
• Mix the remaining chicken broth with the flour until it is smooth.
• Whisk it into the sauce and stir constantly for 5 minutes.
• Add the shrimp and cook just till shrimp turn pink and curl.
• Remove bay leaves before serving.
• Serve with steamed rice and Tabasco sauce, if desired.

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 FOR 2

Steps:

• Melt butter in 8-inch skillet; cook and stir onion, celery, gren pepper and garlic over medium heat until onion is tender.
• Stir in tomato sauce, water, parsley flakes and seasonings.
• Simmer uncovered 20 minutes, stirring occasionally.
• Stir in frozen shrimp; heat to boiling.
• Reduce heat; cover and simmer until shrimp are done, about 10 minutes.
• Serve on rice.