Creole Shrimp Over Couscous Recipes

CREOLE SHRIMP OVER COUSCOUS

Steps:

• Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
• Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.

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.

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.

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.

MOROCCAN SHRIMP OVER COUSCOUS

Steps:

• Prepare couscous according to package directions.
• Rinse shrimp and pat dry.
• Season with salt and pepper to tast and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add onion, salt and pepper.
• Cover and cook until onion is soft, about 5-7 minutes.
• Add cumin and cinnamon and stir to coat onions.
• Next, add bell pepper and raisins and cook for about 4 minutes more.
• Add tomatoes, and simmer mixture for another 3 minutes.
• Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
• Serve with couscous.