Chele Ds Shrimp Creole Recipes

SHRIMP CREOLE

Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories Dinner Seafood Shellfish Shrimp Herb Pepper Tomato Gourmet

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

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.

DELICIOUS SHRIMP CREOLE

Delicious Shrimp Creole image

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Provided by Ron Lloyd

Categories Soups, Stews and Chili Recipes Chowders

Time 1h10m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

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.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g

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