Festive Shrimp Creole Recipes

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AUTHENTIC SHRIMP CREOLE



Authentic Shrimp Creole image

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

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 (1 lb) can tomatoes
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
12 ounces shrimp, peeled
1 dash Tabasco sauce

Steps:

  • Cook onion, celery and garlic in hot oil until tender but not brown.
  • Add tomatoes, tomato sauce and seasonings.
  • Simmer uncovered about 45 minutes.
  • Mix cornstarch and 2 teaspoon water, stir into sauce.
  • Add shrimp, simmer until done (about 5 minutes).
  • Serve with yellow rice.

FIESTA SHRIMP CREOLE



Fiesta Shrimp Creole image

Try our quick and easy Fiesta Shrimp Creole recipe, ready in 15 minutes! The key to this delish shrimp creole dish's spicy flavor is a jar of chunky salsa.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 9

2 Tbsp. oil
2 Tbsp. flour
1 small green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (8 oz.) tomato sauce
1-1/2 lb. cleaned shrimp
3 cups cooked long-grain white rice

Steps:

  • Mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
  • Add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.
  • Stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

FESTIVE CREOLE SHRIMP



Festive Creole Shrimp image

Categories     shrimp     Festive     Creole

Time 1h

Yield 8

Number Of Ingredients 11

6 slice bacon
3 clove garlic
3 medium celery stalks
3 red, yellow, and/or green peppers
1 large onion
1 can diced tomatoes
1 bottle clam juice
2 lb. large shrimp
2 tbsp. fresh lime juice
1/2 tsp. Hot pepper sauce
Cooked hominy grits or rice

Steps:

  • In 12-inch skillet, cook bacon over medium heat until browned, stirring often. With slotted spoon, transfer bacon to medium bowl.
  • To bacon fat in skillet, add garlic, celery, peppers, and onion; cook over medium-high heat, uncovered, 15 minutes or until vegetables are very tender and pale golden, stirring occasionally. Stir in tomatoes and clam juice; heat to boiling over high heat. Reduce heat to medium and cook 30 minutes or until most liquid evaporates, stirring occasionally.
  • Stir shrimp into vegetable mixture and cook 5 minutes or just until shrimp turn opaque throughout, stirring frequently. Remove skillet from heat. Stir in lime juice, hot pepper sauce, and bacon. Transfer shrimp mixture to large serving bowl. Serve shrimp mixture over grits or rice.

Nutrition Facts : Calories 340 calories

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

TRUE SHRIMP CREOLE



True Shrimp Creole image

An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

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.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

BEST SHRIMP CREOLE EVER



Best Shrimp Creole Ever image

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will.

Provided by jp4purvis

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs shrimp (cleaned)
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
2 teaspoons minced garlic
1/3 cup cooking oil (optional)
1 (10 ounce) can Rotel Tomatoes
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
1 teaspoon salt
6 teaspoons sugar
4 bay leaves
1 (14 1/2 ounce) can chicken broth
1 teaspoon flour

Steps:

  • Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens.
  • Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes.
  • Serve over rice and enjoy!
  • note: I use tabasco as condiment since hot is such a personal thing.

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

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 is one of my husband's favorite dishes that his mom makes for him. The preparation time does not include cleaning the shrimp.

Provided by Caryn

Categories     Creole

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter, melted
1 medium onion, thinly sliced
1 small green pepper, sliced
1/2 cup celery, chopped
2 cloves garlic, minced
3 tablespoons flour
1 1/2 cups water
2 (8 ounce) cans tomato sauce
1 bay leaf
2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon chili powder
2 lbs raw shrimp (cleaned, peeled, and deveined)

Steps:

  • In a large pot, saute' onion, green pepper, celery, and garlic in butter until tender.
  • In a small cup, combine flour and water; mix well.
  • Stir into the pot the flour mixture, tomato sauce, bay leaf, salt, oregano, and chili powder.
  • Bring to a boil and simmer 30 minutes with pot covered.
  • Add shrimp and cook mixture until shrimp is pink.
  • Serve over white rice.

Nutrition Facts : Calories 370.3, Fat 10.2, SaturatedFat 4.5, Cholesterol 360.9, Sodium 2155.9, Carbohydrate 19.7, Fiber 2.9, Sugar 6.8, Protein 49

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

CHARLESTON STYLE SHRIMP CREOLE



Charleston Style Shrimp Creole image

Living in Charleston most of my life gave us ample shrimp all year. I usually cut the shrimp into 3 pieces so that the end result is shrimp in every bite. I now buy the petite cut tomatoes to save time. Enjoy!

Provided by Shawn C

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 slices bacon, cooked crumbled
bacon grease (4 bacon strips)
2 large onions, chopped
2 stalks celery, diced
1 small bell pepper, diced
2 (14 1/2 ounce) cans whole tomatoes
1 (28 ounce) can tomato sauce
1 (4 ounce) jar pimientos
1/2 teaspoon sugar
3 dashes Tabasco sauce
salt and pepper
Worcestershire sauce
1 lb shrimp, peeled deveined

Steps:

  • Cook onions, bell pepper, celery in bacon grease until done.
  • Add all ingredients except shrimp and sugar.
  • Cook 1 hour.
  • Add shrimp and sugar cook additional 8-10 minutes until shrimp is done.
  • Serve over rice.

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