Ed Bradleys Shrimp Creole Recipes

REAL SHRIMP CREOLE

Steps:

• Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
• Throw everything into the pot except the shrimp.
• May have to add 1 cup of water to thin a bit if too thick.
• Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
• Add the shrimp and cook until they are done about 20 minutes.
• Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
• I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.

MILDER SHRIMP CREOLE

Steps:

• In a large skillet, Saute onion, celery and garlic in the shortening until tender.
• Add stewed tomatoes, tomato sauce, salt, sugar, worcestshire sauce and chili powder.
• Simmer uncovered for 45 minutes.
• Combine cornstarch and water and add to skillet mixture to thicken.
• After it has thickened, add shrimp and bell pepper.
• Cover and simmer 10-15 minutes.
• Serve over White Minute Rice.

SHRIMP CREOLE

Steps:

• In a large skillet, over medium-low heat, brown flour in butter.
• Add onion, garlic, green pepper, celery, and okra; sauté until tender.
• Stir in tomatoes, bay leaf, parsley and salt and pepper.
• Add 1/2 cup water, more if necessary.
• Stir in shrimp, bring to boil; reduce heat and simmer 5 minutes,or until shrimp is done.
• Remove bay leaf.
• Serve over hot rice.

SHRIMP CREOLE

Steps:

• In a large saute pan, heat the oil.
• When the oil is hot, add the onions, saute for 2-3 minutes.
• Season with salt and cayenne.
• Stir in the peppers and celery.
• Saute for 2 minutes, or until the vegetables start to wilt.
• Stir in the tomatoes and garlic, saute for 2 minutes longer.
• Season the vegetables with salt and cayenne.
• Stir in the water and bay leaves.
• Bring the liquid up to a boil and reduce the heat.
• Simmer for 20 minutes.
• Add the shrimp and saute for 2-3 minutes.
• Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken.
• Stir in the green onions.
• Check the seasoning.
• To assemble, mound the rice in the center of each plate.
• Spoon the Shrimp Creole over the rice.
• Garnish with green onions.
• Enjoy!
• For the Essence:.
• Combine all ingredients thoroughly and store in airtight jar or container. Yield: 2/3 cup.

ED BRADLEY'S SHRIMP CREOLE

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
• Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
• Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
• Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.

SHRIMP CREOLE

Steps:

• In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.

ED BRADLEY'S SHRIMP CREOLE

Steps:

• 1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
• 2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
• 3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
• 4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
• 5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

EASY CROCK-POT SHRIMP CREOLE

Steps:

• Preheat crock pot on high.
• In fry pan, heat olive oil.
• Add peppers, onions and celery. Cook until softened.
• Add chili powder and saute until caramelized.
• Remove from heat and pour into crock pot.
• Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
• Cook for 3 hours.
• Add shrimp and cook for about 3 minutes.
• Serve over rice. Top with chopped green onions.

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.