TRUE SHRIMP CREOLE
An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
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
SHRIMP CREOLE CASSEROLE
This was so flavorful, everyone loved the juicy rice! The shrimp was an added bonus, the rice was the star!
Provided by Barenakedchef
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 30 - 45 minutes.
Nutrition Facts : Calories 384.1, Fat 18, SaturatedFat 5.8, Cholesterol 186.6, Sodium 913.7, Carbohydrate 30.3, Fiber 2.2, Sugar 4.9, Protein 22.1
SHRIMP CREOLE BAKE
When I lived in Cocoa FL, we went 8 miles to the ocean and met the shrimp boats for fresh, scrumptious shrimp; when I lived in SC, we would drive to McClellenville, meet the boats for delicious, fresh shrimp. Now that I am back in Augusta, I find out when my favorite grocer receives seafood and I get it as fresh as I can...
Provided by Pat Morris
Categories Seafood
Time 1h
Number Of Ingredients 10
Steps:
- 1. Cook and clean shrimp (or use cooked, frozen); set aside. Cook rice and set aside.
- 2. in a medium to large sauté pan, sauté celery, onions and green pepper in butter until clear, but not brown.
- 3. Meanwhile, make the sauce: In a small bowl, mix the Worcestershire sauce, tomato soup, juice from the canned mushrooms, dash of Tabasco Sauce, if desired, and the Cheddar Cheese (reserving 1/3 cup for topping).
- 4. Mix the shrimp, mushrooms and rice with the sautéed vegetables. Add the cheesy sauce and mix well.
- 5. Place in a large casserole dish (sometimes I bake it in 2 medium sized casserole dishes and freeze one for later.). Sprinkle the remaining 1/3 cup cheese on top.
- 6. Bake in a preheated, 325 degree oven for 45-50 minutes; until hot, bubbly, and cheese is melted. Enjoy!!!!!
- 7. This is a complete meal, but if you would like, you can serve it with some coleslaw, pickles and and/or stuffed celery -and if you love bread, biscuits. garlic toast or rolls. When it's just me or a friend, I generally have some garlic toast and maybe a small salad or coleslaw.
- 8. NOTE: If you decide to freeze part of it, save the cheese used for the topping and put it on just before baking. You probably will need to bake it another 10 or so minutes longer if it has been in the freezer.
- 9. ****I was going to wait and post this recipe after I made it again; probably at the end of the week so that I could put my own photo with it. I will come back and post my own photo (and maybe pictures with the directions) after I make it.
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
BAKED SHRIMP CREOLE
Make and share this Baked Shrimp Creole recipe from Food.com.
Provided by LoveToCook
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Also need 4 sheets Reynolds Heavy Duty Aluminum Foil (12 x 18 inches each).
- Preheat oven to 450ºF or grill to medium-high.
- Spray foil with nonstick cooking spray.
- Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano.
- Stir in shrimp.
- Center one-fourth of mixture on each sheet of aluminum foil.
- Bring up foil sides.
- Double fold top and ends to seal package, leaving room for heat circulation inside.
- Repeat to make four packets.
- Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.
Nutrition Facts : Calories 318.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 220.9, Sodium 266.2, Carbohydrate 46, Fiber 1.5, Sugar 4, Protein 27.5
EASY SHRIMP CREOLE
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
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.
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