SHRIMP CREOLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
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.
SHRIMP CREOLE
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.
SHRIMP CREOLE - SOUTHEAST TEXAS STYLE
Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water. This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.
Provided by Susie in Texas
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
- Saute the onion, celery, bell pepper and garlic until tender.
- Add the other 1/4 cup butter to the skillet and stir in until melted.
- Sprinkle the flour into the skillet and stir until combined.
- Add the canned tomatoes, tomato paste and red wine, blending well.
- At this point, add all the remaining ingredients except for the shrimp.
- Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add shrimp to simmering creole and stir to combine.
- Cook approximately 10 more minutes, until shrimp turns pink and is done.
- Remove bay leaves before serving.
- Serve over hot cooked rice.
Nutrition Facts : Calories 358.8, Fat 17.3, SaturatedFat 10, Cholesterol 231.7, Sodium 2106.9, Carbohydrate 24.8, Fiber 3.4, Sugar 10.4, Protein 24.5
SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
- Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
- In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
- Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
- Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
- Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
- Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.
HOMEMADE SHRIMP CREOLE
W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. "It's quick and very good," promises the Houston, Texas cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 220 calories, Fat 8g fat (1g saturated fat), Cholesterol 221mg cholesterol, Sodium 791mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP CREOLE
Make and share this Shrimp Creole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium high.
- Add shrimp and cook about 2 minutes on each side, or until they just turn pink (they will cook more later).
- Remove from the pan.
- Add the onion and garlic to the skillet and cook 3 to 4 minutes, stirring, or until the vegetables are softened.
- Add the peppers and cook another 3 to 4 minutes, again stirring frequently.
- Add the tomatoes and old bay and bring to a boil.
- Reduce the heat to medium and simmer for 5 minutes.
- Stir in the shrimp and cook 2 to 3 minutes, or until they are heated through.
- Remove from heat, stir in the parsley; serve immediately.
Nutrition Facts : Calories 190.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10.4, Fiber 2.3, Sugar 4.4, Protein 24.5
SHRIMP CREOLE
I got this out of Naparima Girls' High School Cookbook The Multi-Cultural Cuisine of Trinidad and Tobago
Provided by tunamanphd
Categories Creole
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- season shrimp with green seasoning.
- saute garlic,onion,celery,and bell pepper in butter until tender but not browned.
- blend flour and sugar, then add tomatoes,salt,hot pepper simmer 15 minute.
- Add shrimp and cook on high heat 5-10 min or until shrimp is cooked.
- adjust seasoning and serve with white rice.
Nutrition Facts : Calories 118.2, Fat 2.8, SaturatedFat 1.1, Cholesterol 146.7, Sodium 953.9, Carbohydrate 6.5, Fiber 1.2, Sugar 2.8, Protein 16.4
CHARLESTON STYLE SHRIMP CREOLE
Living in Charleston most of my life gave us ample shrimp all year. I usually cut the shrimp into 3 pieces so that the end result is shrimp in every bite. I now buy the petite cut tomatoes to save time. Enjoy!
Provided by Shawn C
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions, bell pepper, celery in bacon grease until done.
- Add all ingredients except shrimp and sugar.
- Cook 1 hour.
- Add shrimp and sugar cook additional 8-10 minutes until shrimp is done.
- Serve over rice.
More about "shrimp creole southeast texas style recipes"
BREAK OUT THE SHRIMP CREOLE RECIPE FOR MARDI GRAS
From dallasnews.com
LOUISIANA SHRIMP CREOLE FROM CHEF JOHN BESH • THE …
From theheritagecook.com
SHRIMP CREOLE | FOOD & WINE
From foodandwine.com
SHRIMP CREOLE - DEEP SOUTH DISH
From deepsouthdish.com
BEST CLASSIC SHRIMP CREOLE RECIPE - SIMPLE. TASTY. GOOD.
From junedarville.com
RECIPE: SHRIMP CREOLE | CBC LIFE
From cbc.ca
SHRIMP RéMOULADE, A CREOLE/TEX MEX VERSION - SUNSET & SEWANEE
From sunsetandsewanee.com
SOUTHERN-STYLE CREOLE SMOKED SHRIMP - LILLIESQ.COM
From lilliesq.com
SHRIMP CREOLE RECIPE | SOUTHERN COOKING
From myshrimprecipes.com
SHRIMP CREOLE RECIPE | SOUTHERN LIVING
From southernliving.com
SHRIMP CREOLE - SKINNYTASTE
From skinnytaste.com
CLASSIC SHRIMP CREOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SHRIMP CREOLE IN 30 MINUTES - EASY DINNER IDEAS
From easydinnerideas.com
SHRIMP CREOLE - SOUTHEAST TEXAS STYLE - CHAMPSDIET.COM
From champsdiet.com
EASY SHRIMP CREOLE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SHRIMP CREOLE - A CLASSIC SOUTHERN DISH - CHEF LOLA'S …
From cheflolaskitchen.com
SHRIMP CREOLE FROM THE UNITED TASTES OF TEXAS
From louisiana.kitchenandculture.com
SHRIMP CREOLE | TONY CHACHERE'S
From tonychachere.com
SHRIMP CREOLE - FLOYD'S CAJUN SEAFOOD AND TEXAS STEAKHOUSE, …
From tripadvisor.ca
SHRIMP CREOLE - SOUTHERN BYTES
From southern-bytes.com
EAT DRINK SETX – SOUTHEAST TEXAS RESTAURANTS AND BARS – FOOD – …
From eatdrinksetx.com
EASY SHRIMP CREOLE - NEW ORLEANS STYLE - RECIPES & FOOD
From justisafourletterword.com
CHARLESTON-STYLE SHRIMP CREOLE - DELISHABLY
From delishably.com
CREAMY SHRIMP CREOLE TOPPING - SUNSET & SEWANEE
From sunsetandsewanee.com
BREWTON INN SHRIMP CREOLE : TASTE OF SOUTHERN
From tasteofsouthern.com
WHAT TO SERVE WITH SHRIMP CREOLE? 8 BEST SIDE DISHES
From eatdelights.com
SHRIMP CREOLE - TRADITIONAL AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY SHRIMP CREOLE WITH RICE RECIPE AND VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
EASY SHRIMP CREOLE RECIPE TO SPICE UP YOUR DINNER ROUTINE
From usatoday.com
QUICK AND EASY SHRIMP CREOLE RECIPE - MEAL PLANNING MAGIC
From mealplanningmagic.com
SHRIMP CREOLE WITH SAUSAGE - GYPSYPLATE
From gypsyplate.com
TEXAS STYLE SHRIMP CREOLE - RECIPE | COOKS.COM
From cooks.com
You'll also love