Creole Shrimp Crackers Recipe 455

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:

• 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.

CREOLE SHRIMP CRACKERS RECIPE - (4.5/5)

Steps:

• Spread cream cheese on Ritz Cracker. Top each cracker with one shrimp Sprinkle with Creole Seasoning - to taste.

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.

SHRIMP CREOLE

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.

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!

CREOLE STUFFED SHRIMP

Steps:

• SHRIMP:.
• Preheat oven to 425 deg. F. Coat a 9"x13" baking dish with cooking spray.
• In a large skillet, melt 2 tbs butter over medium heat, then add kielbasa. Saute kielbasa for about 3 minutes, or until it begins to brown. Add the onion, bell pepper, celery, garlic and Creole seasoning, and continue to saute for another 5 minutes, or until the veggies are softened.
• Deglaze the skillet with the sherry or wine; simmer until the liquid evaporates. Remove the pan from the heat and the crushed crackers, 1/2 cup broth, and parsley. Season to taste with salt and pepper.
• Mound stuffing on each prepared shrimp and press the shrimp tail over the top. Arrange stuffed shrimp in the prepared baking dish. Melt the remaining butter and drizzle it over the shrimp. Bake shrimp for 10 to 12 minutes, or until shrimp is cooked through.
• SAUCE:.
• Mix all sauce ingredients in a small bowl.
• FOR SERVING:.
• Divide the sauce amongst 4 dinner plates. Arrange 3 baked stuffed shrimp over the sauce on each plate. Good sides would be sauteed greens and black-eyed peas.

HOMEMADE SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until shrimp turn pink. Serve with rice if desired.

SHRIMP CREOLE

Steps:

• In a large skillet, over medium-low heat, brown flour in butter.
• Add onion, garlic, green pepper, celery, and okra; sauté until tender.
• Stir in tomatoes, bay leaf, parsley and salt and pepper.
• Add 1/2 cup water, more if necessary.
• Stir in shrimp, bring to boil; reduce heat and simmer 5 minutes,or until shrimp is done.
• Remove bay leaf.
• Serve over hot rice.