Haitian Creole Shrimp Recipes

CREOLE SHRIMP

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

HAITIAN CREOLE SHRIMP

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!

HAITIAN SHRIMP

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

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

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

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.

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

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.

SEAFOOD CREOLE

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.