Quick Easy Shrimp Creole Recipes

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.

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Steps:

• Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
• Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
• Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
• Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
• Cook until the onion softens, about 6 minutes.
• Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
• Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.

Steps:

• In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
• Remove from heat; stir in tomato sauce, water and seasonings.
• Simmer uncovered 10 minutes.
• Place shrimp on top of liquid in pot.
• Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
• Stir all.
• Serve over hot rice, top with green onions and pass the Tobasco!

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 boil. Reduce heat to medium; cover for 6-8 minutes or until heated through.
• Add the shrimp; cook,uncovered, for 3-4 minutes or until heated through. Serve over rice.

Steps:

• Saute Onion, Peppers, celery and garlic in butter until they are softened up some.
• Do not cook until they are completely done.
• Add Tomato Soups, diced tomatoes (do not drain) and seasonings.
• Simmer until it thickens up some and all flavors have married & veggies are soft.
• Add shrimp at the end and cook until they turn pink. Stir to incorporate shrimp into the dish. DO NOT OVERCOOK!
• Remove bay leaves, and serve over hot fluffy rice with french bread.
• It is better if you don't chop the vegetables too fine.
• You can make as spicy as you like with the seasonings.
• If it is too thick, thin down with a little water, sometimes you need it and sometimes the veggies and shrimp thin it down enough.