Haitian Creole Shrimp Recipes

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CREOLE SHRIMP



Creole Shrimp image

Shrimp Creole is easy, and quick, perfect for a weeknight dinner or a weekend gathering

Provided by Gemma

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 12

1 lb large shrimps (cleaned and deveined)
2 tbsp olive oil
4 - 5 garlic cloves (chopped)
Salt and pepper to taste
2 tbsp tomato paste ((organic preferably))
1 cup shallots, red or white onions (chopped or julienned or sliced)
1 tbsp parsley (chopped finely)
1/8 tsp hot pepper (thinly sliced and no seeds (scotch bonnet or habanero pepper preferred))
1/2 cup water
Salt and pepper to taste
Few drops of lemon or lime juice
Noubess Hot Sauce (optional)

Steps:

  • Deveine shrimps and clean with lemon or lime quickly. Rinse with cold water, pat dry and set aside.
  • In a large skillet deep enough to hold shrimps, heat oil, add garlic and shrimps. Let cook while stirring for about 2 minutes. Add salt and pepper to taste and let cook for 1 additional minute. Remove shrimps from heat and set aside. In same skillet, add tomato paste and stir to mix with remaining oil and garlic left in pan. Add shallots or onions, parsley, hot pepper and stir to incorporate. Add water, salt and pepper to taste and let simmer until the sauce thickens. Return shrimps to skillet, add a few drops of lemon or lime juice, stir and let cook thoroughly about 2 - 3 minutes. Remove from heat and serve immediately with rice or boil/fried root vegetables

Nutrition Facts : ServingSize 1 grams, Calories 145 kcal, Carbohydrate 9 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 122 mg, Sodium 139 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g

HAITIAN CREOLE SHRIMP



Haitian Creole Shrimp image

This recipe is courtesy of Elizabeth Turnbull from "Mountain Made Best Made". I have "tweaked" this and hopefully it is even better now. Hope you enjoy! You can make this as mild or spicy as you like, just taste it for seasoning, please.

Provided by Manami

Categories     Creole

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb shrimp, cleaned & cooked
1/4 cup green bell pepper, chopped
1 teaspoon chopped scotch bonnet pepper
1/2 cup onion, chopped
1 garlic clove, minced
3 tablespoons butter
1 (8 ounce) can tomato sauce
1/2 cup water
1 cup celery, chopped
2 cups canned tomatoes
1 teaspoon prepared mustard
1/2 teaspoon sugar
1 dash Tabasco sauce (optional)
1 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf
3 cups hot cooked rice

Steps:

  • Saute bell pepper, Scotch Bonnet pepper, onion, celery, and garlic in butter, for 3-5 minutes.
  • Add tomatoes, tomato sauce, water, prepared mustard, sugar, Tabasco(if using), seasonings and bay leaf.
  • Simmer 20-25 minutes, stirring often.
  • Add shrimp and simmer 10 minutes longer.
  • Remove bay leaf.
  • Serve over rice and enjoy!

Nutrition Facts : Calories 296.7, Fat 7.5, SaturatedFat 3.9, Cholesterol 174.6, Sodium 1491.7, Carbohydrate 35.7, Fiber 2.3, Sugar 4.9, Protein 21

HAITIAN SHRIMP



Haitian Shrimp image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small rib celery, finely chopped
1 small carrot, finely chopped
1/2 small onion, finely chopped
2 large ripe tomatoes, peeled, seeded, and chopped
1/4 teaspoon cayenne pepper
1/2 small bunch flat leaf parsley, leaves only, finely chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds medium raw shrimp, peeled and deveined
1/4 cup white wine

Steps:

  • In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE-SPICED SHRIMP



Creole-Spiced Shrimp image

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Quick & Easy     Father's Day     Dinner     Seafood     Shrimp     Spice     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

2 pounds unpeeled or peeled deveined shrimp, preferably wild American
1 small onion, sliced
1 lemon, thinly sliced
8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.

Steps:

  • Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
  • Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.

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

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

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



Shrimp Creole image

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

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb medium shrimp, peeled
1 cup chopped onion
2 cloves garlic, minced
1 red bell pepper, diced
2 green bell peppers, diced
2 (14 ounce) cans tomatoes seasoned with basil garlic & oregano
2 teaspoons Old Bay Seasoning
1/4 cup parsley, chopped

Steps:

  • Heat oil in a large nonstick skillet over medium high.
  • Add shrimp and cook about 2 minutes on each side, or until they just turn pink (they will cook more later).
  • Remove from the pan.
  • Add the onion and garlic to the skillet and cook 3 to 4 minutes, stirring, or until the vegetables are softened.
  • Add the peppers and cook another 3 to 4 minutes, again stirring frequently.
  • Add the tomatoes and old bay and bring to a boil.
  • Reduce the heat to medium and simmer for 5 minutes.
  • Stir in the shrimp and cook 2 to 3 minutes, or until they are heated through.
  • Remove from heat, stir in the parsley; serve immediately.

Nutrition Facts : Calories 190.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10.4, Fiber 2.3, Sugar 4.4, Protein 24.5

SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

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Top Asked Questions

What is Haitian shrimp in Creole sauce?
Haitian Shrimp in creole sauce is a common dish served mainly near the costal cities of Haiti. Ingredients in the dish vary from village to village, but is ...
What is the best way to cook pre cooked shrimp?
Pre heat oil in a large pot to 350 degrees. Rinse, peel, devein shrimp, leave tail intact if desired. Mix egg with hot sauce and mustard. Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside. Mix all ingredients together in a freezer bag, shake well.
What is the best sauce to cook shrimp in?
Stir in wine, Worcestershire sauce, hot sauce and bay leaf; bring to a boil. Stir in tomatoes; bring to a simmer. Cook until sauce starts to thicken slightly, about 5 to 8 minutes. Stir in shrimp, sprinkle with a pinch more salt and pepper to season the shrimp.
How long to cook shrimp on the grill?
In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

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