Another Shrimp Creole Recipes

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LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

SHRIMP CREOLE



Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

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.

SHRIMP CREOLE



Shrimp Creole image

If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour-45 minutes to be exact-and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.

Provided by Southern Living Editors

Categories     Shrimp

Time 45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice

Steps:

  • Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

ANOTHER SHRIMP CREOLE



Another Shrimp Creole image

Here's a recipe that is sweet, hot, and salty! Serve on a bed of rice with some Louisana hot sauce on the side!

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large sweet onion, chopped
1 green pepper, chopped
4 stalks celery, chopped
1 1/2 teaspoons garlic
3 tablespoons molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2-1 teaspoon chili powder
1 tablespoon fresh basil (optional)
1 (4 ounce) can chilies, diced (optional)
2 (28 ounce) cans diced tomatoes
1 -1 1/2 lb baby shrimp

Steps:

  • Heat olive oil in a large fry pan.
  • Add vegetables/ garlic and fry until tender.
  • Add molasses, Worcestershire sauce, salt, basil, chilies and chili powder.
  • Add tomatoes and simmer until heated through.
  • Add shrimp and simmer 10 more minutes.
  • Taste and make adjustments to your own taste.
  • Serve on a bed of rice w/ Louisiana hot sauce on the side.

Nutrition Facts : Calories 234.2, Fat 5.9, SaturatedFat 0.9, Cholesterol 147.3, Sodium 993.8, Carbohydrate 29.3, Fiber 4.9, Sugar 17.7, Protein 18.5

SHRIMP CREOLE



Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories     Dinner     Seafood     Shellfish     Shrimp     Herb     Pepper     Tomato     Gourmet

Number Of Ingredients 14

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

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 II



Shrimp Creole II image

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 ½ cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder

Steps:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  • In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
  • Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
  • Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 35.6 g, Cholesterol 118.3 mg, Fat 4.4 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 622.5 mg, Sugar 9.3 g

REAL SHRIMP CREOLE



Real Shrimp Creole image

This is another Cajun dish that is my personal favorite. It has a tomato base along with roux that makes it a hearty meal. It is also served over hot rice as most good Cajun foods are. That is a staple in every Cajun home. My gramma would keep her rice in a big new garbage can with a tight lid. We ate so much of it that when it was on sale and there was a limit she would send all the grandkids in to each get a bag. I hope you enjoy this as much as I do.

Provided by nesbitt929

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 tablespoons butter or 6 tablespoons oil
6 tablespoons flour
3 onions, chopped
2 celery ribs, diced
1 bell pepper, chopped
1 lemon, rind of, grated, use only the rind
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 bay leaf
1 tablespoon tony chacherie cajun seasoning
1 (6 ounce) can tomato paste
1 (14 ounce) can hunt's cajun-style stewed tomatoes
3 lbs shrimp, cleaned and deveined

Steps:

  • Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
  • Throw everything into the pot except the shrimp.
  • May have to add 1 cup of water to thin a bit if too thick.
  • Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
  • Add the shrimp and cook until they are done about 20 minutes.
  • Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
  • I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.

Nutrition Facts : Calories 509.9, Fat 17.5, SaturatedFat 8.2, Cholesterol 508.5, Sodium 2844.9, Carbohydrate 31.4, Fiber 4, Sugar 7.1, Protein 56

SHRIMP CREOLE FOR 2



Shrimp Creole For 2 image

Our Test Kitchen home economists came up with this recipe for shrimp simmered in a well-seasoned tomato mixture. The zesty main dish is sized just right for two.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup chopped green pepper
1/2 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
2 teaspoons canola oil
1 cup clam juice or chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
1/2 teaspoon seafood seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice.

Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 176mg cholesterol, Sodium 640mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CUBAN SHRIMP CREOLE RECIPE BY TASTY



Cuban Shrimp Creole Recipe by Tasty image

Here's what you need: olive oil, yellow onion, green pepper, garlic, tomato sauce, dry white wine, capers, McCormick® chili powder, McCormick® dried oregano, Mccormick® ground cumin, lemon juice, kosher salt, freshly ground black pepper, medium raw shrimp, white rice, fresh parsley

Provided by Ivan Diaz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
½ cup yellow onion, finely diced
½ cup green pepper, finely diced
4 large cloves garlic, minced
1 can tomato sauce, divided
½ cup dry white wine
2 tablespoons capers
½ teaspoon McCormick® chili powder
½ teaspoon McCormick® dried oregano
⅛ teaspoon Mccormick® ground cumin
1 ½ teaspoons lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 ½ lb medium raw shrimp, peeled and deveined, tails removed
2 cups white rice, cooked, for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3-4 minutes.
  • Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
  • Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
  • Stir in the shrimp, cover, and cook for 7-10 minutes, until the shrimp are cooked through.
  • Serve immediately over rice, garnished with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 47 grams, Fat 9 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams

SHRIMP CREOLE



Shrimp Creole image

This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it.

Provided by Brookelynne26

Categories     Creole

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 cup sliced green onion
1 cup chopped celery
1 cup chopped green bell pepper
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
2 lbs peeled deveined shrimp

Steps:

  • Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
  • Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
  • Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
  • Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.

Nutrition Facts : Calories 251.9, Fat 8.5, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1143.7, Carbohydrate 18.4, Fiber 3.6, Sugar 8.1, Protein 26.6

HOMEMADE SHRIMP CREOLE



Homemade Shrimp Creole image

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

1/2 cup chopped onion
1/2 cup chopped green pepper
1 celery rib, chopped
1 teaspoon minced garlic
2 tablespoons canola oil
2 cans (8 ounces each) tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 pound cooked small shrimp, peeled and deveined
Hot cooked rice, optional

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

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