Creole Style Shrimp Loaves Recipes

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.

CREOLE STYLE SHRIMP LOAVES

Steps:

• 1. Clean shrimp, devein, peel and remove tail, then season
• 2. To make batter; beat eggs in small bowl, combine corn meal and flour in seperate bowl and coat shrimp in eggs, then in flour and corn meal mixture
• 3. Fry shrimp on medium to medium high heat or in deep fryer
• 4. While shrimp is frying, butter French rolls and toast in oven and slice tomatoes and lettuce for sandwiches
• 5. Once French rolls are toasted and shrimp is cooked, build sandwiches by first spreading miracle whip on rolls, then lining shrimp across rolls, then lettuce, then tomatoes, then pickles, then sprinkle desired amount of hot sauce

SHRIMP CREOLE

Steps:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
• Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.