Bayou Shrimp Creole Recipes

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SCALLOP AND SHRIMP CREOLE



Scallop and Shrimp Creole image

Provided by Leslie Revsin

Categories     Tomato     Scallop     Shrimp     Bell Pepper

Yield Makes 4 servings

Number Of Ingredients 17

1 pound large shrimp in the shell, or approximately 3/4 pound frozen, cleaned shrimp, defrosted (about 30 pieces)
1 1/4 pounds sea or bay scallops
3 tablespoons bacon fat or vegetable oil
1/2 cup small diced or chopped onion
1/2 cup small diced or chopped green bell pepper
1/2 cup small diced or chopped red bell pepper
1/3 cup small diced or chopped celery
2 garlic cloves, finely chopped
3/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1 bay leaf
1/4 teaspoon cayenne
2 teaspoons flour
1 cup crushed or chopped drained canned plum tomatoes, plus 1/4 cup of their juice
Salt and freshly ground black or white pepper to taste
Tabasco sauce to taste
1 tablespoon chopped fresh (flat-leaf or curly) parsley

Steps:

  • To prepare:
  • Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
  • Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
  • Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
  • In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
  • The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
  • To serve:
  • Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
  • Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.

BAYOU SHRIMP CREOLE



Bayou Shrimp Creole image

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

Provided by Penny Stettinius

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs shrimp, raw, peeled and cleaned
1 1/2 tablespoons bacon grease
1 1/2 tablespoons flour
1 cup onion, finely chopped
1 green bell pepper, finely chopped
1/2 cup celery, finely chopped
14 1/2 ounces tomato sauce
16 ounces fire-roasted tomatoes
1 garlic clove, minced
1/4 cup dry white wine
2 cups shrimp stock
Tabasco sauce, to taste
2 tablespoons Worcestershire sauce
1 teaspoon sugar
salt and pepper
1/4 cup parsley, finely chopped
1/2 cup green onion, chopped

Steps:

  • In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  • Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  • Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  • Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  • Simmer 30 minutes, stirring occasionally.
  • Add the wine and reduce by half, another 15 minutes.
  • Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  • Taste all along the way, re-season according to your tastes.
  • I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  • As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  • Add the green onions, and parsley and serve over rice.

BAYOU SHRIMP



Bayou Shrimp image

Categories     Appetizer     Sauté     Low Carb     Quick & Easy     Shrimp     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons black pepper
1 1/2 dried rosemary
1 teaspoon paprika
1 teaspoon Worcestershire sauce
12 uncooked large shrimp in their shells

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
  • Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.

MICROWAVE BAYOU SHRIMP CREOLE



Microwave Bayou Shrimp Creole image

Microwave recipes are my weakness since I got my convection oven. They are wonderfully easy and that is a plus. This is delicious and the use of canned tomatoes and frozen shrimp make this inexpensive as well. Great for company too!

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped onion
1 cup celery, thinly sliced
1 cup green pepper, chopped
1 garlic clove, crushed
3/4 teaspoon thyme
1/2 lb medium frozen shrimp, thawed, peeled, and halved lengthwise
1 (14 1/2 ounce) can cajun-style stewed tomatoes
1/4 cup tomato paste

Steps:

  • Combine oil, onion, celery, green pepper, garlic and thyme in 1-1/2 quart microwavable dish.
  • Cover and cook on high 3 minutes or until tender-crisp.
  • Add shrimp, stewed tomatoes and tomato paste.
  • Cook on high 6 minutes, stirring halfway through or until shrimp is pink.
  • Serve with rice, if desired.

Nutrition Facts : Calories 221.2, Fat 7.3, SaturatedFat 1.2, Cholesterol 119.6, Sodium 1160.4, Carbohydrate 23.9, Fiber 4.2, Sugar 5, Protein 16.6

BLEND OF THE BAYOU



Blend of the Bayou image

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

Steps:

  • Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

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

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

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

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