French Quarter Shrimp Creole Recipes

AUTHENTIC SHRIMP CREOLE

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.

THE BEST SHRIMP CREOLE

Steps:

• Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
• Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
• Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
• Add the tomato sauce, water and Worcestershire.
• Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
• Stir in the shrimp and cook 1-2 minutes or until just firm.
• Add hot sauce, salt and black pepper to taste.
• Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

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.

FRENCH QUARTER SHRIMP CREOLE

Steps:

• Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
• Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.

CREOLE SHRIMP

Steps:

• For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, granulated garlic, granulated onion, salt, white pepper and cayenne, if using, Set aside.
• For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes.
• Stir the bell pepper, celery, onion and garlic into the roux and cook for about 3 minutes. Stir in all but 1 teaspoon of the Creole Seasoning and cook for about 1 minute before adding the stock, tomato and bay leaf. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes.
• Sprinkle the shrimp with the remaining 1 teaspoon of Creole Seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice.

SPICY SHRIMP CREOLE

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.

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.

QUICK SHRIMP CREOLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

LOUISIANA-STYLE SHRIMP CREOLE

Steps:

• In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
• Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
• Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
• If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
• Add in the uncooked shrimp; cook for 5 minutes.
• Season with salt and black pepper to taste.

SHRIMP CREOLE FOR 2

Steps:

• Melt butter in 8-inch skillet; cook and stir onion, celery, gren pepper and garlic over medium heat until onion is tender.
• Stir in tomato sauce, water, parsley flakes and seasonings.
• Simmer uncovered 20 minutes, stirring occasionally.
• Stir in frozen shrimp; heat to boiling.
• Reduce heat; cover and simmer until shrimp are done, about 10 minutes.
• Serve on rice.

SHRIMP CREOLE

Steps:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
• Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.

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.

SHRIMP CREOLE II

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.

HOMEMADE SHRIMP CREOLE

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.