CREOLE SHRIMP & RICE
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
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
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
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
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
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 - 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
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
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
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
Provided by Emeril Lagasse : Cooking Channel
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 36
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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