Creole Recipes Appetizers Recipe For Banana Recipe For Shrimp

SHRIMP CREOLE

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.

DELICIOUS SHRIMP CREOLE

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.

SHRIMP CREOLE

Steps:

• Cook the rice: Bring water to a boil in a medium pot over high heat. Add salt and rice to the water and stir to combine. Cover with a lid and reduce the heat to low heat. Cook the rice, covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.
• Sauté the onions, peppers, and celery: While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.
• Add the bay leaves, Worcestershire, tomatoes, and garlic: Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan. Stir to combine and gently break up the tomatoes using a wooden spoon. Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.
• Combine flour and water, add to pot with stock: In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for 5 minutes. Add the seafood stock.
• Season and add shrimp to pan: In a large bowl, season the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink on the outside, 7-8 minutes. The finished sauce will be thick enough to coat the back of a spoon.
• Stir in green onions and serve: Stir in green onions. Serve shrimp creole over rice.

SHRIMP CREOLE RECIPE - (4.3/5)

Steps:

• Peel and rinse shrimp and save shells for stock*** Heat fat or oil Add 1 cup onions and cook high 3 min. Lower heat and cook 5 min more stirring frequently Add remaining onions, celery, bell peppers and butter. Cook on high till bell peppers and celery start to get tender about 5 min,Stirring frequently. Add garlic, bay leaf, salt and peppers, thyme, basil, Tobasco, chopped Tomatoes and 1/2 cup stock Cook 5 min to allow seasonings to marry, stirring frequently Add Tomato sauce, cook 5 min Add stock and sugar and simmer for 15 min stirring occasionaly. You can cool and refridgerate sauce now and save for next day, or if serving immediatly turn off heat, add shrimp and cover and let sit till shrimp are firm and pink. (5 to 10 min.) To serve: Put rice in mound in center of plate and add about 1 cup of Shrimp Creole around the mound of rice. Goes well with French Bread and Red Wine or glass of Beer!

CREAMY BANANA ICE CREAM

Steps:

• Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
• Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.