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.
SHRIMP CREOLE
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.
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
SHRIMP CREOLE
Years ago, when we visited relatives on the eastern coast of North Carolina, they served this dish. I asked for the recipe and it became one of our favorite meals. -Edna Boothe, Richmond, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute the green pepper, onion, celery and garlic in oil until tender. Add the tomato sauce, oregano and bay leaf. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the shrimp; cook 3 minutes longer. Discard bay leaf. Serve over rice.
Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 1163mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
LOUISIANA SHRIMP CREOLE II
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
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
CHARLESTON STYLE SHRIMP CREOLE
Living in Charleston most of my life gave us ample shrimp all year. I usually cut the shrimp into 3 pieces so that the end result is shrimp in every bite. I now buy the petite cut tomatoes to save time. Enjoy!
Provided by Shawn C
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions, bell pepper, celery in bacon grease until done.
- Add all ingredients except shrimp and sugar.
- Cook 1 hour.
- Add shrimp and sugar cook additional 8-10 minutes until shrimp is done.
- Serve over rice.
SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 116
Steps:
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
HOMEMADE SHRIMP CREOLE
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
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
LOUISIANA-STYLE SHRIMP CREOLE
Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)
Provided by Kittencalrecipezazz
Categories Creole
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
- Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
- Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
- If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
- Add in the uncooked shrimp; cook for 5 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 292.5, Fat 10.7, SaturatedFat 5.4, Cholesterol 252.5, Sodium 735.5, Carbohydrate 16.4, Fiber 2.5, Sugar 7.5, Protein 32.9
More about "charleston style shrimp creole recipes"
HOW TO MAKE SHRIMP CREOLE - BEST RECIPE | CHARLESTON …
From charlestonmag.com
Estimated Reading Time 50 secs
HOW TO MAKE EASY SHRIMP CREOLE - BEST RECIPE
From charlestonmag.com
Estimated Reading Time 2 mins
CHARLESTON-STYLE SHRIMP CREOLE - DELISHABLY
From delishably.com
Author Holle AbeeEstimated Reading Time 4 mins
MAKE THE BEST RECIPE FOR SHRIMP CREOLE EVER! - I'D …
From idratherbeachef.com
NEW ORLEANS STYLE SHRIMP CREOLE | TASTY KITCHEN: A …
From tastykitchen.com
SLOW COOKER SHRIMP CREOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SHRIMP CREOLE - WILD AMERICAN SHRIMP
From americanshrimp.com
SHRIMP CREOLE RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
SHRIMP CREOLE RECIPE | SOUTHERN LIVING
From southernliving.com
SHRIMP CREOLE SKILLET RECIPE | LAND O’LAKES
From landolakes.com
SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
From emerils.com
IN THE KITCHEN WITH REAGAN: SHRIMP CREOLE — REAGAN …
From reagancharleston.com
SHRIMP CREOLE RECIPE - LOUISIANA COOKIN'
From louisianacookin.com
BREWTON INN SHRIMP CREOLE : TASTE OF SOUTHERN
From tasteofsouthern.com
CHARLESTON-STYLE SHRIMP CREOLE | SHRIMP, HOW TO DEVEIN SHRIMP, …
From pinterest.com
CHARLESTON STYLE SHRIMP CREOLE - PLAIN.RECIPES
From plain.recipes
SHRIMP CREOLE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SHRIMP & ANDOUILLE WITH CREAMY CHARLESTON STYLE GRITS
From pinterest.ca
EASY SHRIMP CREOLE - THE WASHINGTON POST
From washingtonpost.com
SHRIMP IN CREAMY CREOLE SAUCE - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
CHARLESTON-STYLE SHRIMP CREOLE - DELISHABLY
From d.lokermonk.ru
SHRIMP CREOLE RECIPE - STL COOKS
From stlcooks.com
SHRIMP CREOLE - SKINNYTASTE
From skinnytaste.com
CHARLESTON-STYLE SHRIMP CREOLE IN 2022 | SHRIMP CREOLE, CREOLE …
From pinterest.com
CHARLESTON STYLE SHRIMP AND GRITS RECIPE - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
CHARLESTON SHRIMP CREOLE RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
CHARLESTON STYLE SHRIMP CREOLE - CHAMPSDIET.COM
A RECIPE FOR CHARLESTON PICKLED SPICED SHRIMP - NOT ENTIRELY …
From notentirelyaverage.com
SHRIMP CREOLE - THE SPLENDID TABLE
From splendidtable.org
10 BEST SHRIMP CREOLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
RECIPE: CLASSIC SHRIMP CREOLE - WILD AMERICAN SHRIMP
From americanshrimp.com
EASY SHRIMP CREOLE - SOUTHERN BITE
From southernbite.com
EASY SHRIMP CREOLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
EASY SHRIMP CREOLE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
NEW ORLEANS SHRIMP CREOLE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CHARLESTON SHRIMP AND GRITS | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
WORLD BEST FISH COOKING RECIPES : CHARLESTON STYLE SHRIMP CREOLE
From worldbestfishrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #seafood #american #southern-united-states #shrimp #stove-top #creole #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #shellfish #equipment #4-hours-or-less
You'll also love