Easy Crock Pot Shrimp Creole Recipes

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SHRIMP CREOLE (SLOW COOKER)

You'll need a 6 quart slow cooker for this one. The sauce needs to cook down and cooking a small volume of food in a larger cooker puts a greater percentage of the food in direct contact with the heated surface, resulting in the browning that creates such great depth of flavor. From: Joe Simmers, Creole Slow Cooking. NOTE: I add 1/2 teaspoon of sugar when adding the tomatoes.

Provided by gailanng

Categories     Creole

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 18



Shrimp Creole (Slow Cooker) image

Steps:

  • Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring often, until you have a medium brown roux. .
  • Add the onion, celery, bell pepper and garlic; cook, stirring occasionally for about 6-8 minutes.
  • Add the black, white and cayenne peppers, bay leaves, thyme, basil, salt and tomato sauce. Stir to mix and cook for one minute. With a spatula, scrape the contents of the pan into the crock along with the diced tomatoes; stir. Cook LOW for 4 hours.
  • Remove the lid and stir well. Some of the sauce will be stuck to the sides of the crock and look almost as if it were burned. This is the carmelization process. Scrape all the sides and stir it back into the sauce. Add the shrimp and parsley; continue cooking on LOW for 1 hour; stirring once during the cooking process. Serve over steamed rice garnishing with sliced green onions.

Nutrition Facts : Calories 473.9, Fat 25.9, SaturatedFat 15, Cholesterol 346.8, Sodium 2414.8, Carbohydrate 26, Fiber 4.6, Sugar 9, Protein 35.2

1/2 cup butter
1/3 cup flour
1 1/2 cups onions, chopped
3/4 cup celery, chopped
3/4 cup bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon salt
1 cup tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 lbs raw peeled shrimp, medium sized
1/4 cup chopped parsley
thin sliced green onion (optional garnish)

EASY CROCK-POT SHRIMP CREOLE

This is a Paula Deen recipe and it is, of course, amazing! I was surprised how easy it was! She served it over rice on her show so I did the same. I just used Minute white rice. The prep time will really depend on if your shrimp is already peeled and deveined. It really doesnt' take that long to do it yourself and the shrimp is usually cheaper that way. This truly was simple and delicios! Hope you enjoy it!

Provided by love2cook in Weathe

Categories     Creole

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13



Easy Crock-Pot Shrimp Creole image

Steps:

  • Preheat crock pot on high.
  • In fry pan, heat olive oil.
  • Add peppers, onions and celery. Cook until softened.
  • Add chili powder and saute until caramelized.
  • Remove from heat and pour into crock pot.
  • Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
  • Cook for 3 hours.
  • Add shrimp and cook for about 3 minutes.
  • Serve over rice. Top with chopped green onions.

Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.8, Cholesterol 165.7, Sodium 418.9, Carbohydrate 6.8, Fiber 1.5, Sugar 4.1, Protein 18.8

2 tablespoons olive oil
1/2 cup diced green bell pepper
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon chili powder
1 (14 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper
1 1/2 lbs peeled and deveined shrimp
green onion, for garnish

SHRIMP CREOLE SOUP FOR CROCK POT

This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.

Provided by Ellee

Categories     Peppers

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14



Shrimp Creole Soup for Crock Pot image

Steps:

  • Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
  • Increase heat to HIGH and add cooked shrimp 15 minutes before serving.

Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 159.7, Sodium 1787.6, Carbohydrate 14.4, Fiber 3.6, Sugar 8.1, Protein 22.8

1 1/2 cups diced celery
1 1/4 cups chopped onions
3/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
2 (14 1/2 ounce) cans chicken broth
2 -3 garlic cloves
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 -16 drops Tabasco sauce
1/4 cup red wine vinegar (optional)
1/4 cup red wine (optional)
1 teaspoon Worcestershire sauce (optional)
1 lb frozen cooked shrimp, tails removed

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

CROCK POT TURKEY & SHRIMP CREOLE

Here's a sure way to get rid of the leftover turkey from Thanksgiving. Better yet! No cooking over the hot stove, just use the crock pot.

Provided by God Loves U

Categories     Poultry

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14



Crock Pot Turkey & Shrimp Creole image

Steps:

  • Combine all ingredients except shrimp and rice, in crock pot.
  • Cover and cook on Low 5 to 7 hours or High 2 1/2 to 3 hours.
  • Stir in shrimp.
  • Cover and cook on low setting about 45 minutes or until shrimp turn pink and firm.
  • Serve over rice.

Nutrition Facts : Calories 342.6, Fat 2.5, SaturatedFat 0.7, Cholesterol 128.2, Sodium 858.6, Carbohydrate 55.4, Fiber 4.1, Sugar 8.9, Protein 24.6

1 cup cooked turkey, diced
1 green pepper, cut into 1 inch pieces
1 (28 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme leaves
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper sauce
1 medium bay leaf
1 1/2 cups water
1 1/2 cups uncooked shrimp, peeled, deveined
4 1/2 cups hot cooked rice

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



Easy Shrimp Creole image

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.

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

SHRIMP CREOLE

Enjoy this hearty shrimp that's served with rice - a wonderful dinner ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13



Shrimp Creole image

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 6 g, TransFat 0 g

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #healthy     #main-dish     #seafood     #american     #southern-united-states     #low-fat     #shrimp     #crock-pot-slow-cooker     #creole     #dietary     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #shellfish     #equipment     #4-hours-or-less

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