Ed Bradleys Shrimp Creole Recipes

Steps:

• 1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
• 2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
• 3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
• 4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
• 5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

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.

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.