Creole Style Shrimp Loaves Recipes

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.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

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.

TRUE SHRIMP CREOLE

Steps:

• In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

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.

SHRIMP CREOLE ORLEANS

Steps:

• Melt butter in large skillet over medium heat and saute onion, garlic, celery, and bell pepper until tender approximately 15 to 20 minutes.
• Add tomatoes, brown sugar, salt, pepper, and bay leaves and simmer for an additional 15 to 20 minutes.
• Add lemon juice and shrimp.
• Cover and simmer for 6 to 8 minutes.
• Serve over a bed of rice.

MACARONI LOAF WITH CRèOLE SHRIMP SAUCE

Steps:

• Cook macaroni in boiling salted water for 10 minutes or until tender. Drain. Set aside.
• Scald half-and-half and pour over bread crumbs. Add onion, cheese, eggs, seasoned salt and pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into a well-greased 7 1/2 x3 1/2 loaf pan.
• Set in roasting pan or other deep pan. Add hot water to a depth of 1 inch.
• Bake at 350° for 45 minutes or until firm and golden brown.
• Turn out onto platter, if desired turn right side up. Garnish with parsley and pass the sauce.
• CREOLE SAUCE: In a small saucepan, sauté first 4 ingredients in the butter until tender. Stir in rest of ingredients and bring to a boil. Cook, stirring, until thickened. Add shrimp if used.

SHRIMP CREOLE

Steps:

• 1. Cook rice in water as directed on package.2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add bell pepper, onions, celery and garlic cook and stir until crisp-tender.3. Add all remaining ingredients except shrimp. Reduce heat to low cover and simmer 40 to 50 minutes or until flavors are blended, stirring occasionally.4. Add shrimp. Simmer an additional 10 minutes or until thoroughly heated. Remove bay leaf. Serve over rice.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 380 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 150 mg 50% * Sodium: 540 mg 23% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 4 g 16% * Sugars: 10 g * Protein: 22 g * Vitamin A: 20% * Vitamin C: 40% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 2 Vegetable, 2 Very Lean Meat, 2 1/2 Fat or 2 Carbohydrate, 2 Vegetable, 2 Very Lean Meat, 2 1/2 FatSee Cook's Note: Cooking Shrimp