Eggs Creole Recipe Recipes Recipe For Shrimp

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DELICIOUS SHRIMP CREOLE



Delicious Shrimp Creole image

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Provided by Ron Lloyd

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h10m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

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.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g

SHRIMP CREOLE II



Shrimp Creole II image

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 ½ cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder

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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 35.6 g, Cholesterol 118.3 mg, Fat 4.4 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 622.5 mg, Sugar 9.3 g

CREOLE SHRIMP



Creole Shrimp image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 26

1 tablespoon olive oil
1 tablespoon whole butter
1 small diced onion
1 red bell pepper cored and diced
1 green bell pepper, cored and diced
3 cloves minced garlic
2 tablespoons flour
2 tablespoons tomato paste
2 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
Hot pepper sauce and Worcestershire sauce, to taste
1 tablespoon sugar (to take the acidity off the tomatoes)
Salt, to taste
2 pounds medium shrimp, peeled and deveined
1 tablespoon butter
Splash white wine
Chopped scallions
Pinch chopped parsley
Pinch cayenne
Pinch paprika
Sliced scallions and lemon wedges, for garnish

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



Shrimp Creole image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

  • Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

SHRIMP CREOLE



Shrimp Creole image

Make and share this Shrimp Creole recipe from Food.com.

Provided by Bev I Am

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 tablespoon flour
1 medium onion, minced
1 garlic clove, minced
1 green pepper, minced
1/2 cup celery, minced
1/2 cup okra, sliced
1 (16 ounce) can tomatoes, chopped
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
1/2 cup water
1/2 lb shrimp
cooked rice

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.

Nutrition Facts : Calories 159.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 125.7, Sodium 478.1, Carbohydrate 11.7, Fiber 3, Sugar 5.3, Protein 14

EASY SHRIMP CREOLE



Easy Shrimp Creole image

Make and share this Easy Shrimp Creole recipe from Food.com.

Provided by threeovens

Categories     Creole

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled but tails intact shells reserved (26 to 30 per pound)
1 cup water
1 1/4 teaspoons kosher salt
1 3/4 lbs vine-ripened tomatoes, chopped (about 5 or 6 to yield 2 cups)
6 ounces pork sausage, casings removed (hot and spicy)
1 large onion, chopped (about 1 1/2 cups)
3 medium garlic cloves, minced
1 large poblano chile, stemmed seeded and minced (about 1 cup)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked spanish paprika
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
  • Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
  • Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
  • Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
  • Cook until the onion softens, about 6 minutes.
  • Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
  • Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.

Nutrition Facts : Calories 310.9, Fat 13.8, SaturatedFat 4.2, Cholesterol 203.4, Sodium 997.5, Carbohydrate 14.8, Fiber 3.3, Sugar 7.5, Protein 32

SIMPLE SHRIMP CREOLE



Simple Shrimp Creole image

Since I retired from the Air Force, I've made dinner for myself and my wife, Alice, who's a busy nurse. We tend a vegetable and herb garden together, and many of our veggies end up in delicious dishes like this one.-DeWhitt Sizemore, Woodlawn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 17

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter, cubed
1 can (28 ounces) crushed tomatoes, undrained
6 garlic cloves, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 tablespoons water
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup thinly sliced green onions
2 tablespoons minced fresh parsley
Hot cooked rice

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.

Nutrition Facts :

HOMEMADE SHRIMP CREOLE



Homemade Shrimp Creole image

W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. "It's quick and very good," promises the Houston, Texas cook.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped green pepper
1 celery rib, chopped
1 teaspoon minced garlic
2 tablespoons canola oil
2 cans (8 ounces each) tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 pound cooked small shrimp, peeled and deveined
Hot cooked rice, optional

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.

Nutrition Facts : Calories 220 calories, Fat 8g fat (1g saturated fat), Cholesterol 221mg cholesterol, Sodium 791mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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