Shrimp À La Criolla Recipes

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 À LA CRIOLLA RECIPE

Shrimp À La Criolla Recipe image

Provided by aaia

Number Of Ingredients 18

Ingredients

STEW
4 medium plum tomatoes
chopped 1 large red bell pepper
chopped 1 (8-ounce) can tomato sauce
3 garlic cloves crushed
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon kosher salt
2 bay leaves
SHRIMP
1 ½ pounds peeled and deveined jumbo shrimp
1 teaspoon olive oil
2 garlic cloves, crushed
½ teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes
¼ cup chopped green olives, plus 2 tablespoons brine
2 tablespoons chopped fresh cilantro, for garnish

Steps:

For the stew: In a slow cooker, combine the tomatoes, bell pepper, tomato sauce, ½ cup water, the garlic, cilantro, cumin, salt, and bay leaves and stir. Cover and cook on low for 6 to 8 hours. For the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, cumin, salt, and pepper flakes. Refrigerate until the stew has finished cooking. When the stew is done, stir in the shrimp, olives, and brine. Cover and cook until the shrimp is opaque, 20 to 30 minutes on high. Discard the bay leaves. Serve immediately, garnished with the cilantro.

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