Creole Shrimp Quiche Recipes

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CREOLE SHRIMP QUICHE



Creole Shrimp Quiche image

Make and share this Creole Shrimp Quiche recipe from Food.com.

Provided by KissKiss

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 9

4 ounces canned medium shrimp, drained and chopped
1/3 cup green onions or 1/3 cup sweet onion, finely chopped
1/2 cup mayonnaise
2 tablespoons flour
6 ounces swiss cheese, shredded
1/2 cup milk
2 eggs, well beaten
creole seasoning, to taste (Tony Chachere's Original Creole Seasoning recommended)
1 (9 inch) refrigerated pie crusts (basic thin shell)

Steps:

  • Preheat oven to 375°F.
  • Place refrigerated pie crust in a pie plate.
  • Mix first five ingredients in a bowl. In a separate bowl, whisk the eggs and milk together.
  • Stir egg mixture into shrimp mixture until combined. Season generously with Creole seasoning. Pour into the pie shell.
  • Bake 30-40 minutes or until set in the center.

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.

QUICK SHRIMP CREOLE



Quick Shrimp Creole image

My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 cups uncooked instant brown rice
3 tablespoons canola oil
2 medium onions, halved and sliced
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1/2 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried oregano
3/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

CREOLE SHRIMP & RICE



Creole Shrimp & Rice image

Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked 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.

Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 622mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

SHRIMP CREOLE



Shrimp Creole image

Enjoy this hearty shrimp that's served with rice - a wonderful dinner ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 6 g, TransFat 0 g

SHRIMP QUICHE



Shrimp Quiche image

A simple and easy and oh-so-good shrimp quiche.

Provided by love2cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
  • Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
  • Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g

QUICK SHRIMP QUICHE



Quick Shrimp Quiche image

This recipe came from "The Can Opener Gourmet" by Laura Karr. I've made it with shrimp or crabmeat & both are delicious. There are a number of easy recipes in this book that my kids really enjoyed for dinner! You may have to cover the edges of the piecrust.

Provided by MindiLouWho

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

3 eggs
1/3 cup evaporated milk or 1/3 cup whole milk
2 teaspoons onion powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon bottled lemon juice
1/8 teaspoon ground nutmeg
1 (4 1/4 ounce) can baby shrimp, drained
1 cup shredded swiss cheese
1 frozen 9-inch pie shell

Steps:

  • Preheat oven to 425.
  • In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
  • Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.

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

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