LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
MUSHROOM SHRIMP CREOLE
Make and share this Mushroom Shrimp Creole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, cook bacon over medium heat until crisp.
- Drain on paper towels.
- In the drippings, saute onions, green peppers and garlic.
- Add the next 8 ingredients.
- Bring to a boil; reduce heat; cover and simmer for 30-45 minutes.
- Add the shrimp, mushrooms, butter, lemon juice and savory.
- Cook 5-10 minutes longer or until thoroughly heated.
- Discard bay leaf.
- Stir in bacon.
- Serve over rice.
Nutrition Facts : Calories 373.8, Fat 16.6, SaturatedFat 6.3, Cholesterol 198.4, Sodium 1329.3, Carbohydrate 28.2, Fiber 5.1, Sugar 16, Protein 30.3
NEW ORLEANS SHRIMP CREOLE
This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. -Barbara Lindsey, Manvel, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 161mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
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.
SUPER-HOT SHRIMP CREOLE
Provided by Ginny Leith Holland
Categories Garlic Mushroom Shellfish Tomato Low Cal Shrimp Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.
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EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
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5/5 (160)Calories 316 per servingCategory Main Course
- Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
- In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
- Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
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- 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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