Classic Shrimp Creole Recipes

CLASSIC SHRIMP CREOLE

Steps:

• Gather the ingredients.
• Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
• Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
• Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
• Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
• Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
• Remove the bay leaves.
• Stir in the chopped fresh parsley.
• Serve over hot cooked rice and enjoy.

SHRIMP CREOLE

Steps:

• Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

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.

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.

SHRIMP CREOLE

Steps:

• Cook the rice: Bring water to a boil in a medium pot over high heat. Add salt and rice to the water and stir to combine. Cover with a lid and reduce the heat to low heat. Cook the rice, covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.
• Sauté the onions, peppers, and celery: While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.
• Add the bay leaves, Worcestershire, tomatoes, and garlic: Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan. Stir to combine and gently break up the tomatoes using a wooden spoon. Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.
• Combine flour and water, add to pot with stock: In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for 5 minutes. Add the seafood stock.
• Season and add shrimp to pan: In a large bowl, season the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink on the outside, 7-8 minutes. The finished sauce will be thick enough to coat the back of a spoon.
• Stir in green onions and serve: Stir in green onions. Serve shrimp creole over rice.

EASY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.