Antoines Shrimp Creole Recipes
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
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
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.
DELICIOUS SHRIMP CREOLE
We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.
Provided by Ron Lloyd
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
- Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
- Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g
ANOTHER SHRIMP CREOLE
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
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
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