CREOLE CREAM SAUCE
In just minutes you can have a flavorful Creole Cream Sauce ready. It is absolute perfection over fish, pasta, shrimp and even chicken.
Provided by Pam
Number Of Ingredients 10
Steps:
- Melt butter in skillet over medium-low heat.
- Add garlic and cook, stirring, about 1 minute.
- Add flour, and whisk until blended.
- Add milk gradually, whisking until incorporated.
- Add seasonings and stir.
- Turn heat to medium and cook, stirring constantly, until mixture thickens.
- Add tomatoes and salt, and reduce to simmer for 10 minutes, stirring occasionally.
- Stir in lime juice before serving.
Nutrition Facts : Calories 112 kcal, Carbohydrate 10 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 313 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
BIG EASY SHRIMP WITH CREAMY CREOLE MUSTARD SAUCE
A New Orleans favorite, BBQ Shrimp, gets a new flavor twist when prepared with ale and Creole mustard. Photo credit: Sydney Kramer from Crepes of Wrath.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.
- Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.
Nutrition Facts : Calories 267 Calories
SHRIMP AND PASTA WITH CREOLE CREAM SAUCE
Make and share this Shrimp and Pasta With Creole Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Creole
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
- Cook pasta according to the package directions; drain and keep warm.
- In a large skillet over med-high heat, melt the butter.
- Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
- Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
- Lower heat to medium; stir in cream and hot sauce.
- Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
- Stir in shrimp and parsley.
- Toss with pasta.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 906.9, Fat 47.1, SaturatedFat 27.2, Cholesterol 407.3, Sodium 556.3, Carbohydrate 74.2, Fiber 9.9, Sugar 0.6, Protein 48.1
ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE
Categories Herb Mustard Onion Pork Sauté Quick & Easy Low Cal Mardi Gras Sausage Shrimp Bell Pepper Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
SPICY CREOLE SHRIMP REMOULADE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 25
Steps:
- 1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes. 2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil 3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking 4) Allow the shrimp to chill thoroughly and then peel and reserve Remoulade Sauce: Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick. Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use. To serve: Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges
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EASY SHRIMP CREOLE WITH CAJUN CREAM SAUCE
From gritsandpinecones.com
5/5 (3)Total Time 20 minsCategory Main CourseCalories 248 per serving
- Add the butter to a large skillet over medium heat. When the butter is melted, add the mushrooms, onion, garlic, and green pepper. Cook for approximately 5-7 minutes, or until the vegetables are tender. Lightly season with salt and black pepper.
- Stir in the shrimp and tomatoes, cook about 3-4 minutes, or until the shrimp are pink and just barely cooked.
- Stir in sour cream, tomato paste, and cayenne pepper. (Add 1 tsp cayenne pepper and taste, if you like it spicier, add another teaspoon.) Mix well and continue to cook for approximately 2-3 minutes or until the mixture is bubbly.
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