THE BEST SHRIMP CREOLE
This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 45m
Number Of Ingredients 19
Steps:
- Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
- Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
- Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
- Add the tomato sauce, water and Worcestershire.
- Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
- Stir in the shrimp and cook 1-2 minutes or until just firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.
Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g
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.
SHRIMP & CRAB CREOLE
I love Creole dishes, as long as they are not to spicy, which seems to be the case when I eat it out. I usually give up on ordering it in restaurants and make my own. You can adjust the spice in this one to suit your taste. You can also substitute crawfish for shrimp in this dish. Enjoy!
Provided by Kathy Sterling
Categories Seafood
Time 2h45m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a large skillet. Add celery, bell pepper and onions and saute vegetables until clear. Stir in tomato soup and sauce. You may add some water if it is too thick. Add roux and simmer until roux is dissolved.
- 2. Season crabs and shrimp with steak seasoning, salt and pepper. Add seafood to the gravy and simmer on low heat for approximately 2 hours, stirring often. Shrimp should be very tender and the crab meat should begin to break into the gravy.
- 3. Add water to desired thickness. Serve over cooked rice.
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