Ed Bradleys Shrimp Creole Recipes

SHRIMP CREOLE

Shrimp Creole image

Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.

Provided by Vallery Lomas

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less, if desired)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
1/4 cup unsalted butter (1/2 stick)
1/3 cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
1/4 cup chopped scallions
1/4 cup chopped flat-leaf parsley leaves and tender stems
Steamed rice, for serving

Steps:

Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

SHRIMP CREOLE

Shrimp Creole image

This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.

Provided by Alex Ward

Categories dinner, one pot, main course

Time 1h30m

Yield Eight to ten servings

Number Of Ingredients 10

Ingredients

5 bacon slices
5 medium onions, finely diced
7 celery stalks, finely diced
3 large bell peppers, finely diced
1 6-ounce can of tomato paste
4 ripe tomatoes, chopped, with juice
1/2 cup sugar
3 pounds medium shrimp, deveined and peeled
1 tablespoon Worcestershire sauce, plus more to taste
Salt and pepper to taste

Steps:

In a microwave, cook the bacon for 4 to 5 minutes at full power to render the fat.
Pour the fat into a large saucepan. Place over medium heat. Add the onion, celery and pepper. Saute for 10 minutes, or until tender.
Add the tomato paste, tomatoes and sugar. Cook over low heat, covered, for an hour, stirring occasionally.
Stir in the shrimp and Worcestershire sauce. Season to taste with salt and pepper. Cover and allow to cook for 15 more minutes. Serve with steamed rice and hot biscuits.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1047 milligrams, Sugar 18 grams, TransFat 0 grams

SHRIMP CREOLE

Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories Dinner Seafood Shellfish Shrimp Herb Pepper Tomato Gourmet

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Steps:

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
Serve shrimp and sauce over coked rice.

SHRIMP CREOLE

Shrimp Creole image

Categories Garlic Herb Tomato Mardi Gras Shrimp Spice Bell Pepper Winter Jalapeño Gourmet

Yield Serves 4 to 6

Number Of Ingredients 32

Ingredients

For tomato sauce
1 large onion, chopped
3 tablespoons olive oil
3 garlic cloves, minced
2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice
a 6-ounce can tomato paste
1 cup dry red wine
1 tablespoon sugar
1 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons dried oregano, crumbled
1 bay leaf
For Creole seasoning
2 bay leaves
1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled
1 onion, chopped
1 celery rib, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 fresh jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
3 tablespoons olive oil
2 garlic cloves, minced
two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse
1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired
Accompaniment: cooked rice
Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped

Steps:

Make tomato sauce:
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
Make Creole seasoning:
In a small bowl stir together Creole seasoning ingredients.
In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
Serve shrimp Creole over rice, garnished with parsley.