New Orleans Shrimp Creole Recipes

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NEW ORLEANS SHRIMP CREOLE

This is my "superbowl fancy food" for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns.

Provided by Izzy Knight

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16



New Orleans Shrimp Creole image

Steps:

  • In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
  • With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
  • Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
  • Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
  • Return bacon to pan.
  • Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
  • Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or 1/2 cup broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined

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



New Orleans Shrimp Creole image

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.

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

NEW ORLEANS SHRIMP CREOLE

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".

Provided by PaulaG

Categories     Gumbo

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17



New Orleans Shrimp Creole image

Steps:

  • In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
  • Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
  • Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
  • Spoon stew into bowls and top with a scoop of cooked brown rice.

Nutrition Facts : Calories 133.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 96.7, Sodium 525.7, Carbohydrate 14.7, Fiber 3.7, Sugar 7.5, Protein 13.8

1/4 cup dry white wine
1 large onion, diced
1/2 cup diced celery
1 large red pepper, diced
1/2 medium green pepper, diced
2 garlic cloves, minced
1 cup sliced okra (Frozen or fresh work well.)
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon tomato paste
1 cup chicken stock or chicken broth
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 lb large shrimp, peeled and deveined
salt and pepper
brown rice, cooked

SHRIMP CREOLE

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14



Shrimp Creole image

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.

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

ANTOINE'S SHRIMP CREOLE

Make and share this Antoine's Shrimp Creole recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13



Antoine's Shrimp Creole image

Steps:

  • Sauté green pepper and onion in 2 Tbsps.
  • butter.
  • Add tomatoes and juice and other seasoniongs.
  • Blend in the cornstarch using a wire whip.
  • Simmer covered 1 hour.
  • Sauté the shrimp in 3 Tbsps.
  • butter that has been seasoned with salt and pepper.
  • Add shrimp to the sauce.
  • Remove bay leaves and serve with cooked white rice.
  • NOTE: This is better if made a day ahead.
  • It can also be frozen.

Nutrition Facts : Calories 441.3, Fat 17.4, SaturatedFat 9.9, Cholesterol 479.9, Sodium 1043.9, Carbohydrate 21.5, Fiber 4.3, Sugar 10.1, Protein 50.1

2 lbs shrimp, peeled
5 tablespoons butter, divided
1 cup green bell pepper, chopped
1 cup onion, chopped
2 (14 ounce) cans tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
salt
cayenne pepper, to taste
1 tablespoon cornstarch

SHRIMP CREOLE

This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious!

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16



Shrimp Creole image

Steps:

  • In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
  • Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
  • Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
  • Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
  • Mix the remaining chicken broth with the flour until it is smooth.
  • Whisk it into the sauce and stir constantly for 5 minutes.
  • Add the shrimp and cook just till shrimp turn pink and curl.
  • Remove bay leaves before serving.
  • Serve with steamed rice and Tabasco sauce, if desired.

Nutrition Facts : Calories 335.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 294.5, Sodium 1322.3, Carbohydrate 22.7, Fiber 4.4, Sugar 11.2, Protein 36.3

2 lbs shrimp, peeled and deveined
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
3 garlic cloves, minced
1/4 cup vegetable oil
1 (6 ounce) can tomato paste
1 1/2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons flour
steamed rice

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