AUTHENTIC SHRIMP CREOLE
Make and share this Authentic Shrimp Creole recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, celery and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings.
- Simmer uncovered about 45 minutes.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add shrimp, simmer until done (about 5 minutes).
- Serve with yellow rice.
BEST SHRIMP CREOLE EVER
My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will.
Provided by jp4purvis
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens.
- Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes.
- Serve over rice and enjoy!
- note: I use tabasco as condiment since hot is such a personal thing.
SHRIMP CREOLE
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.
SHRIMP CREOLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
BEST SHRIMP CREOLE OVER RICE
A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
Provided by evelynathens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse shrimp well and pat dry on paper towels.
- In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
- Combine them with 2 cups water in a saucepan.
- Bring to boil and simmer mixture for 20 minutes.
- Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
- Reserve.
- In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
- Discard garlic and add shrimp to the oil.
- Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
- Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
- Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
- Stir in tomato paste and reserved shrimp broth and bring to boil.
- Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
- Stir in sour cream and Tabasco.
- Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.
Nutrition Facts : Calories 285.5, Fat 14.9, SaturatedFat 8.2, Cholesterol 248.5, Sodium 1116.1, Carbohydrate 12.2, Fiber 2.1, Sugar 3.2, Protein 25.8
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.
SHRIMP CREOLE
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.
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.
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
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.
DELICIOUS SHRIMP CREOLE
We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.
Provided by Ron Lloyd
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
- Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
- Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g
SHRIMP CREOLE
Provided by Barbara Kafka
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place butter in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
- Whisk in flour. Cook, uncovered, for 8 minutes.
- Stir in garlic and onion. Cook, uncovered, for 5 minutes.
- Stir in peppers, celery, thyme, oregano and chili powder. Cook, uncovered, for 3 minutes.
- Remove from oven. Push vegetables toward center of dish and arrange shrimp around the inside rim. Place tomatoes over shrimp and vegetables. Cover tightly with a lid or microwave plastic wrap. Cook 2 minutes. Prick plastic to release steam.
- Uncover and stir well. Re-cover and cook for 2 minutes. Prick plastic, if using, to release steam.
- Remove from oven and uncover. Stir in pepper sauce, lemon juice, salt and pepper.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 8 grams, TransFat 0 grams
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