SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
- Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
- In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
- Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
- Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
- Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
- Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.
SHRIMP CREOLE
I first learned how to make Shrimp Creole early on in my career, and now, it's something I love to cook for my family. This may not be one of those 200-year-old Louisiana recipes, but it's rooted in classic Creole cooking. You get all the flavor of a stew or braise, but you can put it on the table, start to finish, in less than an hour.
Provided by Justin Devillier
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
- Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.
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
EASY SHRIMP CREOLE
Fresh shrimp cooked with tomatoes, green peppers, onion, and garlic - Easy Shrimp Creole can be whipped up in no time for a weeknight meal that gives you the taste of the bayou.
Provided by Christin Mahrlig
Categories Dinner Main Course
Time 45m
Number Of Ingredients 18
Steps:
- In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
- Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
- Cook veggies, stirring occasionally, for 8 to 10 minutes.
- Add garlic and cook 1 more minute.
- Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
- Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.
- Remove bay leaf and serve over rice. Top with green onion and parsley.
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
THE BEST SHRIMP CREOLE
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
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
CREOLE SHRIMP
This flavorful Creole-inspired dish fills you up but won't weigh you down. I like to think of it as a speedy alternative to gumbo. Like gumbo, the dish starts with a dark roux, and includes the combination of onion, celery and bell pepper that is a hallmark of Creole and Cajun cooking. Tomatoes and shrimp, Louisiana favorites, round out the dish, as well as a quick seasoning mix of classic spices. It's best served over rice to soak up the fabulous sauce.
Provided by Danielle Alex
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, granulated garlic, granulated onion, salt, white pepper and cayenne, if using, Set aside.
- For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes.
- Stir the bell pepper, celery, onion and garlic into the roux and cook for about 3 minutes. Stir in all but 1 teaspoon of the Creole Seasoning and cook for about 1 minute before adding the stock, tomato and bay leaf. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes.
- Sprinkle the shrimp with the remaining 1 teaspoon of Creole Seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice.
TRUE SHRIMP CREOLE
An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
SHRIMP CREOLE
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
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 CREOLE I
Steps:
- In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
- Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 8.5 g, Cholesterol 480.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 62.6 g, SaturatedFat 5.9 g, Sodium 1290.3 mg, Sugar 2.2 g
AUTHENTIC SHRIMP CREOLE
Make and share this Authentic Shrimp Creole recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, celery and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings.
- Simmer uncovered about 45 minutes.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add shrimp, simmer until done (about 5 minutes).
- Serve with yellow rice.
SPICY SHRIMP CREOLE
Steps:
- Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
- Let the mixture simmer for 30 minutes, stirring occasionally.
- Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g
CLASSIC SHRIMP CREOLE
Steps:
- Gather the ingredients.
- Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
- Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
- Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
- Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
- Remove the bay leaves.
- Stir in the chopped fresh parsley.
- Serve over hot cooked rice and enjoy.
Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
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.
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
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.
CREOLE SHRIMP
Steps:
- Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 30.5 g, Cholesterol 149.2 mg, Fat 1.6 g, Fiber 4.3 g, Protein 20.5 g, SaturatedFat 0.3 g, Sodium 3144.9 mg, Sugar 11.6 g
More about "creole recipe shrimp"
EASY SHRIMP CREOLE RECIPE - PINCH AND SWIRL
From pinchandswirl.com
Estimated Reading Time 6 mins
- Meanwhile, melt butter in a large skillet over medium heat. Add onion, green bell pepper, celery and garlic; cook and stir for 7-10 minutes until tender.
- Reduce heat to medium-low and add tomatoes with juice, Creole seasoning, Worcestershire sauce and bay leaf; stir and simmer 5 minutes, allowing flavors to meld. If desired, add more Creole seasoning and hot sauce to taste.
- Increase heat to medium-high and add shrimp; cook and stir until shrimp is pink and cooked through. Serve over hot white rice, sprinkled with desired amount of chopped fresh parsley.
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
5/5 (18)Occupation Senior Food EditorCuisine CajunTotal Time 50 mins
- Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.
CLASSIC SHRIMP CREOLE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
4.3/5 (8)Servings 4Cuisine CajunCategory Shrimp
- In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened.
- Stir in the tomato sauce and paste, stirring until well blended. Continue to simmer over low heat for 5 minutes or until the sauce begins to thicken.
- Add the red pepper flakes and creole seasoning, stir to combine. Add the shrimp and continue to cook over low heat stirring often, until shrimp are cooked through, about 4 to 6 minutes.
EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
- In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
- Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
SHRIMP CREOLE RECIPE - A CEDAR SPOON
From acedarspoon.com
- Start by chopping up your ingredients into the same size pieces. This will help everything cook evenly.
- Place the olive oil, melted butter, shrimp, rice, diced tomatoes, bell peppers, onion, celery, thyme, old bay or cajun seasoning and paprika in a large mixing bowl.
SHRIMP CREOLE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
- In a large saucepan, melt the butter. Add the onion and garlic to the saucepan and season with salt and pepper. Cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the celery and peppers and cook until softened, 7 minutes. Pour the chicken broth and tomatoes into the saucepan, then add the Worcestershire sauce, hot sauce and Aleppo pepper. Bring the to a boil, then reduce the heat to moderately low and simmer until the sauce has thickened and the peppers are very soft, 15 minutes longer.
- Stir in the shrimp and cook until just pink throughout, 2 to 3 minutes. Season with salt and pepper.
- Garnish the shrimp creole with thinly sliced scallions and serve warm with steamed rice. Pass lemon wedges and additional hot sauce at the table.
SHRIMP CREOLE - REAL CAJUN RECIPES - LACAJUNFOODS.COM
From lacajunfoods.com
Estimated Reading Time 2 mins
SHRIMP CREOLE RECIPE | SOUTHERN LIVING
From southernliving.com
SHRIMP CREOLE - IMMACULATE BITES
From africanbites.com
- Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch.
- Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf creole spice, followed by tomatoes, chicken broth, and Worcestershire sauce.
CREOLE SAUTEED SHRIMP RECIPES
From tfrecipes.com
SHRIMP CREOLE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
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