Creole Sauteed Cabbage Recipe Recipe For Shrimp

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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

CREOLE SHRIMP



Creole Shrimp image

One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice.

Provided by Gina Owens-Stanley

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons rendered bacon fat
3 tablespoons all-purpose flour
2 cups chopped stewed tomatoes
⅛ cup tomato sauce
6 tablespoons minced onion
6 tablespoons chopped green bell pepper
1 ½ tablespoons chopped fresh parsley
1 clove crushed garlic
1 ½ cups hot water
2 teaspoons salt
¼ teaspoon ground black pepper
7 ounces frozen, peeled and deveined 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

SHRIMP CREOLE BAKE



Shrimp Creole Bake image

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h45m

Yield 8

Number Of Ingredients 14

2 cups water
1 ¼ cups uncooked white rice
2 onions, diced
2 cups sliced mushrooms
5 carrots, sliced
1 green bell pepper, diced
1 ½ cups diced celery
1 zucchini, sliced
1 (15 ounce) can seasoned tomato sauce
1 (16 ounce) can whole peeled tomatoes, crushed
2 tablespoons butter
1 (4 ounce) jar chopped pimento peppers
1 ½ pounds cooked medium shrimp, peeled and deveined
2 teaspoons chili powder

Steps:

  • In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 39.9 g, Cholesterol 173.6 mg, Fat 4.9 g, Fiber 4.7 g, Protein 22.8 g, SaturatedFat 2.3 g, Sodium 631 mg, Sugar 10 g

SHRIMP WITH CREOLE SAUCE



Shrimp with Creole Sauce image

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

Steps:

  • In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

JAMAICAN CABBAGE AND SHRIMP



Jamaican Cabbage and Shrimp image

Jamaican Cabbage and Shrimp - A quick stir fried cabbage seasoned with aromatic spices and topped with sauté shrimp. A delicious side dish to accompany any meal.

Provided by Imma

Categories     Main

Time 35m

Number Of Ingredients 14

1 pound Large Shrimp (peeled and deveined)
2-3 bacon slices (cut in 3-4 pieces)
2 tablespoons or more cooking oil
1 whole scotch bonnet pepper
1 teaspoons paprika
1-2 teaspoons fresh thyme
2 green onions sliced
2 teaspoons minced garlic
½ medium onion chopped
½ medium bell pepper chopped
½ teaspoon all spice
1 small head cabbage (chopped (about 5 to 6 cups))
1- teaspoon chicken bouillon (optional)
Salt and white pepper to taste

Steps:

  • Slice or chop cabbage then set aside.
  • Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand.
  • Sauté for about 3 -5 minutes shrimp set aside.
  • In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
  • There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
  • Add about 2 tablespoons or more oil to the pan.
  • Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice.
  • Saute for about 2 minutes, stirring occasionally to prevent any burns.
  • Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked..
  • Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.

Nutrition Facts : Calories 394 kcal, Carbohydrate 22 g, Protein 37 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 390 mg, Sodium 1337 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving

CREOLE SAUTEED CABBAGE



Creole Sauteed Cabbage image

Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Posted here for ZWT5.

Provided by BakinBaby

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cabbage (chopped & drained)
1/2 cup andouille sausage (smoked sausage can be substituted)
1 small onion (chopped)
1 slice bacon (cut in small pieces)
1 teaspoon sugar
1 tablespoon creole seasoning (cajun seasoning)
1 tablespoon butter

Steps:

  • Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
  • Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
  • Stir in butter right before serving.
  • Serve as a side dish or over rice.

Nutrition Facts : Calories 102.4, Fat 4, SaturatedFat 2.2, Cholesterol 9, Sodium 83.6, Carbohydrate 15.9, Fiber 6, Sugar 9.1, Protein 3.4

PAN-ROASTED PORK CHOPS WITH SAUTEED CABBAGE AND A SHRIMP, CRABMEAT AND MIRLITON DRESSING



Pan-roasted Pork Chops with Sauteed Cabbage and a Shrimp, Crabmeat and Mirliton Dressing image

Provided by Emeril Lagasse : Cooking Channel

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 36

3 tablespoons olive oil
6 (8-ounce) center-cut pork chops
2 tablespoons Essence, recipe follows
3 teaspoons salt
1 1/2 teaspoons black pepper
1/4 pound bacon, rough chopped
1 tablespoon minced garlic
4 pounds roughly chopped white cabbage
Shrimp, Crabmeat and Mirliton Dressing, recipe follows
2 1/2 pounds (about 4) medium mirlitons (chayotes)
1 pound medium shrimp, peeled and deveined
4 tablespoons olive oil
1 tablespoon Essence, recipe follows
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1 jalapeno pepper, seeded and minced (about 2 tablespoons)
1/2 teaspoon dried thyme
2 tablespoons minced garlic
1/2 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh parsley
2 large eggs, lightly beaten
3/4 cup plus 2 tablespoons dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other red hot sauce
2 tablespoons melted butter
1 1/2 cups freshly grated cheddar cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Set a 12-inch saute pan over medium-high heat and add 2 tablespoons of the olive oil. Season the pork chops on both sides with the Essence, 2 teaspoons of the salt and 1 teaspoon of the black pepper. Sear the chops, 3 at a time in the hot skillet, until well caramelized, about 3 minutes per side. Transfer pork chops to a baking sheet and set aside. Add the remaining tablespoon of oil to the pan and sear the remaining 3 pork chops. Transfer to the baking sheet with the other pork chops and roast in the oven until cooked through, about 12 minutes.
  • While the pork chops are roasting, add the bacon to the saute pan used to brown the pork chops and reduce the heat to medium. Cook, stirring frequently, until the bacon is crispy, 7 to 8 minutes. Add the garlic to the pan and cook until the garlic is fragrant, about 30 seconds. Add the cabbage to the pan and season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper and cook, stirring occasionally, until just wilted, about 15 minutes.
  • Remove the pork chops from the oven and serve, with the shrimp, crabmeat and mirliton dressing and sauteed cabbage.
  • Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to an hour. Remove from the heat, drain, and set aside to cool completely.
  • Meanwhile, combine the shrimp with 2 tablespoons of the olive oil and 1/2 tablespoon Essence in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
  • When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside. Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Essence and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
  • Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, crab meat, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
  • Add the eggs, 1/2 cup of the bread crumbs, and the pepper sauce. Mix well. Grease a 6 compartment Texas-size muffin tin with the melted butter and coat with 1/4 cup of the remaining breadcrumbs. Spoon the mirliton mixture into the muffin tin. Sprinkle 1/4 cup of the cheese evenly over the top of each muffin, then sprinkle with the remaining 2 tablespoons bread crumbs. Bake until the topping is lightly browned and bubbly, about 20 to 25 minutes. Allow the dressing to cool for at least 15 minutes, then lay an inverted baking sheet covered with lightly oiled parchment paper on top of the muffin tin so that the parchment paper is touching the tops of the dressing. Invert the muffin tin and turn the dressings out of the tin. Serve warm, cheese side up.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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