Creolo Cocktail Recipes

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CREOLE BOILED SHRIMP COCKTAIL



Creole Boiled Shrimp Cocktail image

This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten.

Provided by MamaMeg

Categories     Creole

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

2 lbs medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
1 (3 ounce) box zatarain crab boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • FOR SHRIMP:.
  • In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
  • Coat evenly.
  • Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
  • Bring to a boil and taste.
  • The salinity of the water should be that of saltwater.
  • Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
  • drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
  • FOR CREOLE SEASONING:.
  • Combine all ingredients and mix thoroughly.
  • Store in an airtight container for up to three months.
  • FOR COCKTAIL SAUCE:.
  • Combine all ingredients and whisk well.
  • Cover and chill for 2 hours.
  • Will keep in the refrigerator for up to two days.
  • Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

CREOLO COCKTAIL



Creolo Cocktail image

This original cocktail from New Orleans is perfect for Mardi Gras celebrations.

Provided by Allrecipes

Categories     Cocktails

Time 5m

Yield 1

Number Of Ingredients 7

1 lemon, cut into 4 wedges
5 leaves fresh mint
¼ fluid ounce agave nectar
1 cup crushed ice
1 ½ fluid ounces spiced rum
1 fluid ounce club soda, or as needed
1 sprig fresh mint

Steps:

  • Muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add crushed ice and rum; top with club soda. Pour mixture back forth into a mixing glass or cocktail shaker until blended.n
  • Serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.n

Nutrition Facts : Calories 141.2 calories, Carbohydrate 17.9 g, Fat 0.4 g, Fiber 5.6 g, Protein 1.4 g, Sodium 12.2 mg, Sugar 5.4 g

CREOLO COCKTAIL



Creolo Cocktail image

This original cocktail from New Orleans is perfect for Mardi Gras celebrations.

Provided by Allrecipes

Categories     Cocktails

Time 5m

Yield 1

Number Of Ingredients 7

1 lemon, cut into 4 wedges
5 leaves fresh mint
¼ fluid ounce agave nectar
1 cup crushed ice
1 ½ fluid ounces spiced rum
1 fluid ounce club soda, or as needed
1 sprig fresh mint

Steps:

  • Muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add crushed ice and rum; top with club soda. Pour mixture back forth into a mixing glass or cocktail shaker until blended.
  • Serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 17.9 g, Fat 0.4 g, Fiber 5.6 g, Protein 1.4 g, Sodium 12.2 mg, Sugar 5.4 g

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