Shrimp Creole Ala Aunt Beverly Recipe 445

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:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SHRIMP CREOLE ALA AUNT BEVERLY RECIPE - (4.4/5)

Steps:

• First, using a flexible wire whisk, combine the canola oil and the flour in a heavy 5-quart Dutch oven and cook the mixture over medium heat, whisking continually, until it transforms into a golden colored roux. Figure that this should take you about 15 to 20 minutes. Next, drop into the pot the onion, celery, green onions, green pepper, and garlic. Then blend this into the roux and cook everything together, stirring often, for about 15 minutes or until the seasoning vegetables are fully wilted and tender. Then stir in the all of the tomatoes-the fresh diced, the tomato sauce, the tomato paste, and the Rotels-as well as the water and the sherry wine. When everything is fully blended, begin adding and whisking into the mixture the seafood seasoning, salt, black pepper, red pepper flakes, bay leaves, thyme, lemon juice, lemon zest, Worcestershire sauce, and hot sauce. Now bring the contents of the Dutch oven to a full boil and stir everything around briskly. Then immediately cover the pot and reduce the heat to nothing harsher than a gentle simmer. At this point, you allow the "Creole" to simmer for a full 1 hour, stirring occasionally. Finally, when you're ready to eat, gently stir in shrimp (along with the 2 tablespoons of butter, and simmer everything once more for about 10 minutes or until the shrimp turn pink and tender. All that's left is to whisk in the minced parsley and serve the Creole over a big bowl of hot, steaming rice alongside a glass of chilled white wine. ------- Chef's Notes: If you want to extract a number of other recipes from this "base recipe," you merely follow the directions to the letter until you arrive at the signature ingredient-in this case it's shrimp, but it can also be crawfish, crabmeat, calamari, lobster meat, etc. Of course, outside of the Lenten season you can also re-fashion this base recipe into Chicken Creole, Pork Creole, Sausage Creole. . .it's limited only by your imagination.

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.

SHRIMP CREOLE

Steps:

• Cook the rice: Bring water to a boil in a medium pot over high heat. Add salt and rice to the water and stir to combine. Cover with a lid and reduce the heat to low heat. Cook the rice, covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.
• Sauté the onions, peppers, and celery: While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.
• Add the bay leaves, Worcestershire, tomatoes, and garlic: Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan. Stir to combine and gently break up the tomatoes using a wooden spoon. Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.
• Combine flour and water, add to pot with stock: In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for 5 minutes. Add the seafood stock.
• Season and add shrimp to pan: In a large bowl, season the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink on the outside, 7-8 minutes. The finished sauce will be thick enough to coat the back of a spoon.
• Stir in green onions and serve: Stir in green onions. Serve shrimp creole over rice.

SHRIMP A LA CREOLE

Steps:

• Saute onions bell pepper and parsley in oil until the onions become translucent.
• Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
• Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
• Serve with hot cooked rice, cooked noodles, or as an omelet filling.

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.

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.

ANTOINE'S SHRIMP CREOLE

Steps:

• Sauté green pepper and onion in 2 Tbsps.
• butter.
• Add tomatoes and juice and other seasoniongs.
• Blend in the cornstarch using a wire whip.
• Simmer covered 1 hour.
• Sauté the shrimp in 3 Tbsps.
• butter that has been seasoned with salt and pepper.
• Add shrimp to the sauce.
• Remove bay leaves and serve with cooked white rice.
• NOTE: This is better if made a day ahead.
• It can also be frozen.