Best Creole Fish Recipe Recipes Recipe For Shrimp

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST SHRIMP CREOLE



The Best Shrimp Creole image

This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!

Provided by By: Carol | From A Chef's Kitchen

Categories     Fish and Seafood

Time 45m

Number Of Ingredients 19

2 tablespoons canola oil
2 tablespoons butter
1 medium onion (finely chopped)
1 medium green bell pepper (seeds and membrane removed finely chopped)
2-3 stalks (ribs) celery (you want about the same amount as green bell pepper)
4 cloves garlic (minced)
1 tablespoon Cajun seasoning (or to taste)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
1 can (15-ounce) tomato sauce
1 cup water (approximately to rinse out the can)
1 tablespoon Worcestershire sauce
1 pound large shrimp (16-20 count, peeled and deveined, tail removed)
Tabasco sauce (to taste)
Salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley plus sprigs for garnish
Lemon wedges
Cooked rice (for serving)

Steps:

  • Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
  • Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
  • Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
  • Add the tomato sauce, water and Worcestershire.
  • Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
  • Stir in the shrimp and cook 1-2 minutes or until just firm.
  • Add hot sauce, salt and black pepper to taste.
  • Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g

SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

SHRIMP, SAUSAGE, AND FISH JAMBALAYA



Shrimp, Sausage, and Fish Jambalaya image

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Provided by Baron

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks
salt to taste
⅓ cup chopped fresh parsley

Steps:

  • Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
  • Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
  • Stir garlic into the onion mixture; cook and stir together for 1 minute.
  • Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
  • Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
  • Pour chicken broth over the sausage mixture; bring to a boil.
  • Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
  • Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
  • Season with salt and fold parsley into the jambalaya to serve.

Nutrition Facts : Calories 621.6 calories, Carbohydrate 66.8 g, Cholesterol 156.6 mg, Fat 23 g, Fiber 3.8 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1880.1 mg, Sugar 8 g

MOM'S SHRIMP CREOLE



Mom's Shrimp Creole image

The seasoning in this recipe is just wonderful...perfect amount, perfect flavor. We put our shrimp in towards the end of the cooking time rather than leave it in the whole 60 minutes. It turned out great!

Provided by LYNDA LOOSE

Categories     Seafood

Time 1h30m

Number Of Ingredients 12

3 medium onions, chopped
1 1/2 celery, chopped
4 Tbsp bacon fat
2 Tbsp flour
1 tsp salt and pepper
3 Tbsp chili powder (hot if you like)
2 c water
3 c crushed tomatoes
2 Tbsp sugar
1 1/2 Tbsp vinegar
1 1/3 c medium shrimp (cleaned)
1 1/2 c fresh okra, cut up in bite size pieces

Steps:

  • 1. Saute celery, onion, okra and shrimp in bacon fat.
  • 2. Add tomatoes, chili powder, salt, pepper, vinegar and sugar.
  • 3. Mix enough water and flour to make a creamy sauce. Add gradually remaining water. Simmer 60 minutes.
  • 4. Mom always put it over brown rice, wonderful salad and garlic bread. Gosh, I hope you like it. We love it.
  • 5. NOTE: I know y'all are questioning the length of time cooking the shrimp. This is a very old recipe and the older ladies back in the day cooked everything possibly longer than needed. I have added the shrimp at the end and it was wonderful. It is up to you.

BAKED CREOLE SHRIMP



Baked Creole Shrimp image

A friend shared this recipe with me after tinkering with different ways to prepare freshly-caught shrimp. Here in the South, we bake the shrimp unpeeled.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 11

2-1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup butter, cubed
2 medium lemons, thinly sliced
3 tablespoons Worcestershire sauce
4-1/2 teaspoons Creole seasoning
3 teaspoons pepper
1-1/2 teaspoons minced chives
1-1/2 teaspoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon hot pepper sauce

Steps:

  • Place shrimp in a 3-qt. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Pour over shrimp. , Bake, uncovered, at 400°, for 15-20 minutes or until shrimp turn pink. Remove with a slotted spoon to a serving platter.

Nutrition Facts :

SHRIMP WITH CREOLE SAUCE



Shrimp with Creole Sauce image

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

Steps:

  • In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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.

More about "best creole fish recipe recipes recipe for shrimp"

BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
best-shrimp-creole-recipe-how-to-make-shrimp-creole image
2020-11-11 In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add …
From delish.com
5/5 (19)
Occupation Senior Food Editor
Cuisine Cajun
Total Time 50 mins
  • Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.


MAKE THE BEST RECIPE FOR SHRIMP CREOLE EVER! | I'D RATHER ...
make-the-best-recipe-for-shrimp-creole-ever-id-rather image
2019-03-16 In a saute pan, add in the bacon fat over high heat. When the fat shimmers in the pan, add in the celery, green pepper and onion. Give it a good …
From idratherbeachef.com
4.8/5 (4)
Total Time 1 hr 30 mins
Category Main Course
Calories 571 per serving
  • In a high-sided pot, add in the bacon fat over medium-high heat. When it has melted and is shimmering, add in the shallots and salt. Stir and cook for 4-5 minutes or until the shallots start to turn translucent.
  • Add in the cornmeal. Stir and add in the chicken stock. Stir occasionally for the next 5-8 minutes or until the cornmeal absorbs the stock. Then add in the butter and stir until melted. Reduce the heat to low.
  • Add in the cream and stir occasionally until the polenta is soft and delicious tasting. Add in the balsamic vinegar and stir. Taste, adjust your seasonings and then set aside.
  • In a saute pan, add in the bacon fat over high heat. When the fat shimmers in the pan, add in the celery, green pepper and onion. Give it a good pinch of salt as well. Stir and allow to sweat for 7-10 minutes or until the vegetables have softened.


DEEP SOUTH DISH: FISH CREOLE
deep-south-dish-fish-creole image
2019-03-28 Recipe: Fish Creole. Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, pepper, …
From deepsouthdish.com
Servings 4-6
Total Time 22 mins
Estimated Reading Time 6 mins


SHRIMP CREOLE RECIPE - HEALTHY RECIPES | SPARKRECIPES
shrimp-creole-recipe-healthy-recipes-sparkrecipes image
Directions. Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add …
From recipes.sparkpeople.com
4.4/5 (171)
Calories 302 per serving
Servings 4


PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE RECIPE | MYRECIPES
2011-06-08 Recipes; Pan-Fried Shrimp with Creole Mayonnaise; Pan-Fried Shrimp with Creole Mayonnaise. Rating: 4.5 stars. 21 Ratings . 5 star values: 13 4 star values: 4 3 star …
From myrecipes.com
5/5 (21)
Calories 427 per serving
  • Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
  • Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
  • Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.


SHRIMP CREOLE | BETTER HOMES & GARDENS
2011-06-14 Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. Advertisement. Step 2. In a large skillet cook onion, celery, …
From bhg.com
4/5 (22)
Calories 290 per serving
Total Time 40 mins
  • Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
  • In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
  • Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.


SHRIMP CREOLE CROCKPOT RECIPE - RECIPES.NET
2020-04-01 28 oz whole tomatoes. 1 clove garlic , or 1 tsp garlic salt or ¼ tsp garlic powder. ¼ tsp pepper. 6 drops Tabasco, optional. Instructions. Combine all ingredients except shrimp. …
From recipes.net
Cuisine American
Total Time 4 hrs 35 mins
Category Seafood
Calories 100 per serving


SHRIMP-RED SNAPPER CREOLE RECIPE BY RECIPE - COOKEATSHARE
2015-01-18 Shrimp-Red Snapper Creole is a delicious spicy recipe for a Creole-style seafood dinner idea. Adding rice would almost make a full meal, optional. This is also a healthy, low …
From cookeatshare.com
5/5 (1)
Total Time 1 hr
Cuisine Creole
Calories 282 per serving
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add in the onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add in celery, bell pepper and chile pepper; cook, stirring occasionally, for 2 minutes. Add in the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add in tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally for 20 minutes. Remove the shells. Season with 1/4 teaspoon each of the salt and pepper and return to a gentle simmer.
  • Whisk flour, remainder of the salt and black pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon olive oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.


SAUTEED SNAPPER & SHRIMP WITH CREOLE SAUCE RECIPE | EATINGWELL
2016-06-03 Step 3. Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over …
From eatingwell.com
5/5 (2)
Calories 310 per serving
Total Time 1 hr
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
  • Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.


CREOLE BAKED FISH RECIPE | MYRECIPES
2011-05-30 Directions. Instructions Checklist. Step 1. Preheat oven to 350°. Sauté bell peppers and onion in hot oil in an ovenproof skillet over medium heat 5 minutes or until tender. Add …
From myrecipes.com
5/5 (1)
Total Time 1 hr 4 mins
Servings 4
  • Preheat oven to 350°. Sauté bell peppers and onion in hot oil in an ovenproof skillet over medium heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add wine, and cook 3 minutes or until liquid is absorbed. Stir in tomatoes, 1 tsp. Cajun seasoning, pepper, and, if desired, hot sauce. Cook, stirring occasionally, 10 minutes. Remove from heat.
  • Sprinkle 1 side of cod fillets evenly with remaining Cajun seasoning. Place fillets, seasoned sides up, on top of tomato mixture in skillet. Bake at 350° for 25 minutes or until fish flakes with a fork. Serve immediately.


SEAFOOD CREOLE WITH SHRIMP AND FISH RECIPE
2004-08-11 For an authentic New Orleans meal, serve seafood Creole with russet or sweet potato wedges and chili mayonnaise, Creole-seasoned green beans or broccoli, black-eyed peas and/or cornbread.; If you're serving this dish for a party or Mardi Gras, make it alongside a buffet of specialties like shrimp étouffée, jambalaya, red beans and rice with andouille sausage, …
From thespruceeats.com
4.4/5 (19)
Total Time 50 mins
Category Entree, Dinner
Calories 229 per serving


SOUTHERN SHRIMP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
21 mouthwatering Southern shrimp recipes trend www.southernkitchen.com. Read on for 21 of our favorite Southern shrimp recipes. Shrimp Remoulade. This quintessential New Orleans dish is famous for one simple reason — it's delicious. Usually served as a cold appetizer, this recipe features expertly poached shrimp and a classic mayonnaise- and ...
From therecipes.info


SHRIMP CREOLE RECIPE | EASY FRESH SHRIMP RECIPE
Directions. In a small bowl or ramekin, stir together the salt and spices; set aside. Melt the butter in a Dutch oven set over medium heat. Add the onion, celery, bell pepper, tomato, and a generous pinch of salt, sweating until softened, 6-8 minutes. Add the garlic and continue to cook until fragrant, about 1 minute.
From fultonfishmarket.com


BEST FISH SEASONING RECIPE - ALL INFORMATION ABOUT HEALTHY ...
10 Best Simple Fish Seasoning Recipes | Yummly tip www.yummly.com. Creole Mustard Battered Tilapia McCormick. lemon, milk, ground black pepper, creole mustard, fish, tilapia fillets and 1 more. Baked Tuna Madeleine Cocina. light cream, celery, onion, cooking spray, salt and ground black pepper and 6 more.
From therecipes.info


CREOLE DIP RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
This easy fish dip recipe uses catfish that is simmered in a skillet then blended with cream cheese, mayonnaise and Creole seasoning. Beat cream cheese and next 4 ingredients with an electric mixer until smooth. Stir in 1/4 cup green onions. Spread cheese mixture in …
From therecipes.info


SHRIMP AND FISH CREOLE RECIPES
Shrimp And Fish Creole Recipe ' SEAFOOD CREOLE. This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or …
From tfrecipes.com


BEST SEAFOOD ETOUFFEE RECIPE - ALL INFORMATION ABOUT ...
Shrimp Etouffee {Classic Cajun Recipe} - Simply Recipes trend www.simplyrecipes.com Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy Trinity" of onion, celery and green pepper, traditional Cajun seasoning and hot sauce.
From therecipes.info


BEST SHRIMP ETOUFFEE RECIPE - ALL INFORMATION ABOUT ...
Shrimp Etouffee Recipe | Food Network trend www.foodnetwork.com. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.
From therecipes.info


SHRIMP & FISH CREOLE - RECIPE | COOKS.COM
2020-04-10 Add the bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer 15 to 20 minutes until the vegetable are tender. Add hot pepper sauce, salt and black pepper to taste. Stir in the lemon juice, fish and shrimp. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork but does not fall apart.
From cooks.com


12 BEST SHRIMP CREOLE RECIPE IDEAS IN 2021 | CREOLE ...
Jan 25, 2021 - Explore David pettengill's board "shrimp creole recipe" on Pinterest. See more ideas about creole recipes, cooking recipes, cajun recipes.
From pinterest.com


SHRIMP CREOLE (LOUISIANA FISH FRY MIX) RECIPE | SPARKRECIPES
1. In a saucepan, melt 10 tbls of margarine, add Shrimp Creole Mix, and cook over low heat 1-2 minutes, stirring constantly. 2. Add 2 cups water and 2 8 oz. tomato sauce. Mix. 3. Cook uncovered 15 mins. on low heat stiring often. Add 1 lb. of peeled shrimp to the sauce and cook on low heat for 15 more minutes. Serve over rice.
From recipes.sparkpeople.com


Related Search