Creole Shrimp And Cabbage Recipes

JAMAICAN CABBAGE AND SHRIMP

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.

SHRIMP CREOLE

Steps:

• Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

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.

SHRIMP CREOLE II

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.

THAI SHRIMP AND CABBAGE

Steps:

• In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

CREOLE SHRIMP MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
• Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
• Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
• Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

CREOLE SHRIMP

Steps:

• Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
• Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
• Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
• After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.

CREOLE SAUTEED CABBAGE

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.

CUBAN SHRIMP CREOLE RECIPE BY TASTY

Steps:

• Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3-4 minutes.
• Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
• Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
• Stir in the shrimp, cover, and cook for 7-10 minutes, until the shrimp are cooked through.
• Serve immediately over rice, garnished with fresh parsley.
• Enjoy!

SIMPLE SHRIMP CREOLE

Steps:

• In a Dutch oven, saute the onion, green pepper and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard bay leaves., In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, Worcestershire and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in green onions and parsley. Serve with rice.

THREADGILL'S CREOLE CABBAGE

Steps:

• SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil, stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done, about 1 hour. Makes 10 big servings.