Quick Shrimp Creole Recipes

EASY SHRIMP CREOLE

Easy Shrimp Creole image

I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

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.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP CREOLE

Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Steps:

Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

LOUISIANA SHRIMP CREOLE II

Louisiana Shrimp Creole II image

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

Ingredients

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

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

SHRIMP CREOLE

Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories Dinner Seafood Shellfish Shrimp Herb Pepper Tomato Gourmet

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Steps:

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
Serve shrimp and sauce over coked rice.

SHRIMP CREOLE

Shrimp Creole image

This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

Provided by PanNan

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups chopped onions
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter
2 (8 ounce) cans tomato sauce
1 cup water
2 tablespoons fresh snipped parsley (or 2 tsp dried)
1 teaspoon salt
1/4 teaspoon red cayenne pepper
1 teaspoon thyme
2 whole bay leaves, crushed in hand to release flavor
1 lb shrimp, peeled,deveined and raw
3 cups hot cooked long-grain rice
1/4 cup chopped green onion
Tabasco sauce

Steps:

In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
Remove from heat; stir in tomato sauce, water and seasonings.
Simmer uncovered 10 minutes.
Place shrimp on top of liquid in pot.
Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
Stir all.
Serve over hot rice, top with green onions and pass the Tobasco!

Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6

QUICK & EASY SHRIMP CREOLE

Quick & Easy Shrimp Creole image

My personal favorite. I like to serve it over Spanish rice but any rice will do. Note: I buy frozen chopped onion, peppers and celery called southern blend if I am to lazy to do all the chopping.

Provided by MaryAnn Whitbeck

Categories Seafood

Time 15m

Number Of Ingredients 12

Ingredients

1 c chopped onion
1 bell pepper chopped
2 clove garlic, minced
1/4 c olive oil
8 oz tomato saue
15 oz diced tomatoes
1/2 c water
1 tsp salt
1/8 tsp cayenne pepper
hot sauce to taste
1 lb cleaned, peeled and deveined shrimp
cooked rice

Steps:

1. Cook onions, peppers and garlic in olive oil until tender. Add the tomatoes, sauce water and spices.
2. Simmer uncovered for 10 minutes. Add additional water if needed. Heat to a boil.
3. Stir in shrimp and cook for an additional couple of minutes until shrimp is no longer translucent.
4. Serve over rice.

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