Creole Spiced Shrimp Recipes

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SPICY SHRIMP CREOLE

"For more than 35 years, this has been our favorite shrimp dish," says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14



Spicy Shrimp Creole image

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 1673mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 22g protein.

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
Dash hot pepper sauce
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

CREOLE SPICED SHRIMP

This shrimp boil recipe admittedly requires a lot of ingredients, but don't be put off. In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.

Provided by Suzanne Lenzer

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 16



Creole Spiced Shrimp image

Steps:

  • Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.
  • Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about 1 hour; peel. Serve on top of chowchow, drizzled with some of the vegetables' pickling liquid, or on a platter with chowchow on the side.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 220 milligrams, Sugar 1 gram, TransFat 0 grams

1/2 cup kosher salt
4 tablespoons sweet paprika
2 tablespoons crushed red pepper
2 tablespoons black peppercorns
2 tablespoons chile powder
1 tablespoon fennel seed, crushed
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon whole cloves
1 teaspoon coriander seed
1 teaspoon allspice
2 lemons, halved
4 fresh bay leaves
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
48 medium shrimp, shells cut down the back and veins removed

SPICY SHRIMP CREOLE

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14



Spicy Shrimp Creole image

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

CREOLE-SPICED SHRIMP

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Quick & Easy     Father's Day     Dinner     Seafood     Shrimp     Spice     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12



Creole-Spiced Shrimp image

Steps:

  • Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
  • Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.

2 pounds unpeeled or peeled deveined shrimp, preferably wild American
1 small onion, sliced
1 lemon, thinly sliced
8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.

SHRIMP CREOLE

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14



Shrimp Creole image

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.

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

CREOLE SHRIMP

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 26



Creole Shrimp image

Steps:

  • Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
  • Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
  • Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
  • After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.

1 tablespoon olive oil
1 tablespoon whole butter
1 small diced onion
1 red bell pepper cored and diced
1 green bell pepper, cored and diced
3 cloves minced garlic
2 tablespoons flour
2 tablespoons tomato paste
2 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
Hot pepper sauce and Worcestershire sauce, to taste
1 tablespoon sugar (to take the acidity off the tomatoes)
Salt, to taste
2 pounds medium shrimp, peeled and deveined
1 tablespoon butter
Splash white wine
Chopped scallions
Pinch chopped parsley
Pinch cayenne
Pinch paprika
Sliced scallions and lemon wedges, for garnish

SUPER-HOT SHRIMP CREOLE

Provided by Ginny Leith Holland

Categories     Garlic     Mushroom     Shellfish     Tomato     Low Cal     Shrimp     Summer     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 10



Super-Hot Shrimp Creole image

Steps:

  • Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.

2 tablespoons vegetable oil
6 ounces fresh mushrooms, chopped (about 2 cups)
1 medium onion, chopped
1 green bell pepper, chopped
8 large garlic cloves, chopped
2 teaspoons to 2 tablespoons Cajun (Creole) seasoning for seafood
1/2 to 1 1/2 teaspoons dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can stewed tomatoes (preferably Cajun style)
1 pound uncooked shrimp, shelled, deveined

SHRIMP WITH CREOLE SAUCE

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16



Shrimp with Creole Sauce image

Steps:

  • In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

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



Delicious Shrimp Creole image

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

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

AUTHENTIC SPICY SHRIMP CREOLE

A New Orleans original! True comfort food for any Cajun. I dug this recipe up for *Denise*. I'm not sure where it came from but I think it is my sister's.

Provided by Malriah

Categories     Gumbo

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Authentic Spicy Shrimp Creole image

Steps:

  • Over medium heat make a roux with the vegetable oil and flour.
  • Stir continuously until the roux is the color of a paper bag.
  • Add bell pepper, garlic, green onions and Tabasco.
  • Keep cooking until the veggies get soft.
  • Add the tomato paste and the water, making sure to mix well.
  • Add shrimp; cover and simmer for about 15 minutes over low heat, making sure to stir every once and a while.
  • Uncover and cook until desired consistency.
  • Add salt and pepper to taste and Cajun seasoning if desired.
  • Serve over hot white rice with french bread on the side to soak up the juices.

Nutrition Facts : Calories 784.3, Fat 45, SaturatedFat 6.4, Cholesterol 662.6, Sodium 1126.8, Carbohydrate 19.4, Fiber 3.9, Sugar 7.3, Protein 74.8

3 lbs shrimp, peeled
3 small bell peppers, diced
1 (6 ounce) can tomato paste
1 bunch green onion, chopped
2 -3 garlic cloves, chopped fine
3/4 cup vegetable oil (or canola)
4 tablespoons flour
1/2 teaspoon hot pepper sauce (Tabasco)
4 -5 cups boiling water
salt and pepper
cajun seasoning (optional)

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE

If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.

Provided by Kittencalrecipezazz

Categories     Creole

Time 16m

Yield 28 shrimp

Number Of Ingredients 12



Peel-And-Eat Shrimp With Spicy Creole Sauce image

Steps:

  • In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
  • Add in the unpeeled, uncooked shrimp and toss to coat.
  • In a large skillet melt 4 tablespoons butter over medium heat.
  • Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
  • Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
  • Add in remaining 4 tablespoon butter and stir until melted.
  • Transfer the shrimp to a large bowl.
  • Pour sauce from skillet over the shrimp and serve.

Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4

1 teaspoon paprika
salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
1/2-3/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
1 pinch cayenne pepper
1 pinch dried thyme
25 -28 uncooked large shrimp, with shells left on
8 tablespoons butter, cut into pieces (no subs!)
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic (or to taste)

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Instructions. 1. In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened. 2. Stir in the tomato sauce and paste, stirring until well blended.
From easydinnerideas.com


SHRIMP CREOLE - A CLASSIC SOUTHERN DISH - CHEF LOLA'S KITCHEN
Let the broth simmer for about 20 minutes on medium heat. Add in the shrimp: Add the shrimp into the broth and let them cook until pink, about 3-4 minutes. Rice time: Serve the shrimp over white rice and garnish with green onion. If desired, add in additional hot sauce or top with a squeeze of fresh lemon.
From cheflolaskitchen.com


EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
1. Sauté veggies. Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned. 2. Add flour and spices. In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes. 3.
From tastesbetterfromscratch.com


EASY SHRIMP CREOLE WITH CAJUN CREAM SAUCE ...
Instructions. Add butter to a large skillet on the stove over medium heat. Add the mushrooms, onion, garlic, and green pepper when the butter melts. Saute for approximately five to seven minutes, or until the vegetables are tender. Lightly season with …
From gritsandpinecones.com


ONE-POT SHRIMP CREOLE – RAWSPICEBAR
Cook, stirring every few minutes, until softened, about 10 minutes. Add the garlic, RawSpiceBar Creole Blend, and salt and cook for 1 minute. Add the tomatoes and broth and stir well. Bring to a simmer. Add the shrimp and return to a simmer, then reduce the heat to medium-low. Cook for about 5 minutes, until the shrimp are cooked through ...
From rawspicebar.com


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