Bourbon Street Creole Shrimp With White Rice Recipes

CREOLE SHRIMP & RICE

Steps:

• In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

BOURBON SHRIMP

Steps:

• In a medium bowl, whisk together bourbon, water, brown sugar, soy sauce, ketchup, vinegar, ginger, red pepper flakes, garlic cloves, and cornstarch. Set aside.
• Heat oil in a large nonstick pan over medium-high heat. Add shrimp and cook just until cooked through. Remove from pan and set aside.
• Add sauce mixture to the pan and cook until thickened. Return shrimp to pan, remove from heat and stir to coat the shrimp in sauce.
• Sprinkle the green onions on top.

BOURBON STREET SHRIMP

Steps:

• Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
• While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
• Add shrimp and cook until hot.
• Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
• If desired you can add a small can of finely diced olives.
• Serve hot sauce over hot pasta.

BOURBON STREET SHRIMP

Steps:

• Make sure shrimp are cooked, shelled and deveined.
• Melt butter and saute mushrooms until wilted. Stir in soup, sour cream, soy sauce and pepper.
• Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp.
• Heat until bubbly.
• Serve over toast points, rice or pasta.
• This can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown.

BOURBON STREET CREOLE SHRIMP WITH WHITE RICE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with rice and 1 1/2 cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients. 2 Prepare the Ingredients Trim ends off celery and cut into 1/4" dice. Stem, seed, and cut green bell pepper into 1/4" dice. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse shrimp, pat dry, and season with 2 tsp. Cajun seasoning (reserve remaining for sauce). 3 Sear the Shrimp Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and sear on one side until browned, 2-3 minutes. Remove to a plate. Reserve pan; no need to wipe clean. Shrimp will finish cooking in a later step. 4 Cook the Tomato Sauce Add 2 tsp. olive oil to pan used to cook shrimp. Reduce heat to medium and add celery and green bell pepper. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add garlic, white portions of green onions, and half the remaining Cajun seasoning and cook 1 minute. Add diced tomato, bring to a boil, and cook 2 minutes. Taste, and add remaining Cajun seasoning if desired. Sauce should be chunky, but not too thick. Add 1-2 Tbsp. water if needed. 5 Finish the Shrimp Add shrimp to tomato sauce and cook until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. 6 Plate the Dish Place a serving of rice on a plate. Spoon shrimp and tomato sauce around rice. Garnish with green portions of green onions.