Creole Style Shrimp Loaves Recipes

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.

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.

Steps:

• Cook macaroni in boiling salted water for 10 minutes or until tender. Drain. Set aside.
• Scald half-and-half and pour over bread crumbs. Add onion, cheese, eggs, seasoned salt and pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into a well-greased 7 1/2 x3 1/2 loaf pan.
• Set in roasting pan or other deep pan. Add hot water to a depth of 1 inch.
• Bake at 350° for 45 minutes or until firm and golden brown.
• Turn out onto platter, if desired turn right side up. Garnish with parsley and pass the sauce.
• CREOLE SAUCE: In a small saucepan, sauté first 4 ingredients in the butter until tender. Stir in rest of ingredients and bring to a boil. Cook, stirring, until thickened. Add shrimp if used.

Steps:

• In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain. , Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.