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Bayou Shrimp Creole

BAYOU SHRIMP CREOLE

this is the ultimate creole sauce which will take you some time to prepare. it's not the instant variety. but your results will make you very happy. use shrimp or chicken, or crawfish. this is happy food! serve over hot, white rice and if you have a heavy hand with the tabasco, serve with ice cold abita amber beer. the leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. just mix all that together and pop in the oven for 30 minutes.

Time: 210 minutes

Steps:

  • in a large pot , heat the bacon grease and slowly add the flour , until the roux becomes golden brown , about 15 minutes
  • add onion , bell pepper , and celery and stir until tender , about 20 minutes
  • pour in the tomato sauce , tomatoes , and liquid from the tomatoes
  • add the garlic , tabasco , worcestershire , sugar , salt and pepper
  • simmer 30 minutes , stirring occasionally
  • add the wine and reduce by half , another 15 minutes
  • add stock , 1 / 2 cup at a time , at about 15-20 minute intervals , reducing and stirring , let the vegetables really cook down
  • taste all along the way , re-season according to your tastes
  • i like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour
  • as soon as the shrimp are pink , about 10 minutes , remove the pot from the heat
  • add the green onions , and parsley and serve over rice


Bayou Shrimp Creole image

Number Of Ingredients: 17

Ingredients:

  1. shrimp
  2. bacon grease
  3. flour
  4. onion
  5. green bell pepper
  6. celery
  7. tomato sauce
  8. fire-roasted tomatoes
  9. garlic clove
  10. dry white wine
  11. shrimp stock
  12. tabasco sauce
  13. worcestershire sauce
  14. sugar
  15. salt and pepper
  16. parsley
  17. green onion


BAYOU SHRIMP CREOLE

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

Recipe From food.com

Provided by Penny Stettinius

Time 3h30m

Yield 6 serving(s)

Steps:

  • In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  • Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  • Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  • Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  • Simmer 30 minutes, stirring occasionally.
  • Add the wine and reduce by half, another 15 minutes.
  • Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  • Taste all along the way, re-season according to your tastes.
  • I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  • As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  • Add the green onions, and parsley and serve over rice.


Bayou Shrimp Creole image

Number Of Ingredients: 17

Ingredients:

  • 2 lbs shrimp, raw, peeled and cleaned
  • 1 1/2 tablespoons bacon grease
  • 1 1/2 tablespoons flour
  • 1 cup onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/2 cup celery, finely chopped
  • 14 1/2 ounces tomato sauce
  • 16 ounces fire-roasted tomatoes
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 2 cups shrimp stock
  • Tabasco sauce, to taste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup parsley, finely chopped
  • 1/2 cup green onion, chopped


MICROWAVE BAYOU SHRIMP CREOLE

Microwave recipes are my weakness since I got my convection oven. They are wonderfully easy and that is a plus. This is delicious and the use of canned tomatoes and frozen shrimp make this inexpensive as well. Great for company too!

Recipe From food.com

Provided by Redneck Epicurean

Time 20m

Yield 4-6 serving(s)

Steps:



Microwave Bayou Shrimp Creole image

Number Of Ingredients: 9

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup celery, thinly sliced
  • 1 cup green pepper, chopped
  • 1 garlic clove, crushed
  • 3/4 teaspoon thyme
  • 1/2 lb medium frozen shrimp, thawed, peeled, and halved lengthwise
  • 1 (14 1/2 ounce) can cajun-style stewed tomatoes
  • 1/4 cup tomato paste


BAYOU SHRIMP

Recipe From epicurious.com

Yield 2 Servings; can be doubled

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
  • Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.


Bayou Shrimp image

Number Of Ingredients: 8

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons black pepper
  • 1 1/2 dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 12 uncooked large shrimp in their shells


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