Shrimp Creole Emeril 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.

EMERIL'S FAVORITE BOILED SHRIMP



Emeril's Favorite Boiled Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer

Number Of Ingredients 31

1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 rib celery, cut into 1-inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 tablespoon Essence, recipe follows
2 tablespoons salt
1/2 teaspoon cayenne pepper
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/4 cup white wine
4 cups water
2 bay leaves
1 pound medium (about 30) shrimp, peeled and deveined, tail segment left intact
Cocktail sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 drops hot pepper sauce, optional

Steps:

  • In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
  • Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
  • When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.

EMERIL'S CREOLE SAUCE



Emeril's Creole Sauce image

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.

Provided by alligirl

Categories     Long Grain Rice

Time 1h15m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (to taste)
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
2 cups chicken, shrimp or 2 cups fish stock, cold
1 1/4 lbs shrimp, peeled and deveined
hot cooked long-grain rice, for serving

Steps:

  • Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
  • Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
  • Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
  • Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
  • Add the stock and bring to a boil.
  • Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
  • To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
  • Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

SHRIMP CREOLE



Shrimp Creole image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

  • Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

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Top Asked Questions

What is emeremeril's shrimp creole?
Emeril's Shrimp Creole Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks.
How do you make Emeril's Creole sauce?
Essence (Emeril's Creole Seasoning): Cocktail Sauce: Directions. In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes.
How to cook shrimp creole?
Season with salt and pepper. Garnish the shrimp creole with thinly sliced scallions and serve warm with steamed rice. Pass lemon wedges and additional hot sauce at the table. This shrimp creole can be prepared through Step 1 and refrigerated for 3 days. Gently reheat to a simmer before proceeding with the recipe.
Is shrimp creole gluten free?
Gluten Free Shrimp Creole – A comforting plate of goodness. Easy, tasty and comes together in 30 minutes. Oh, it is gluten free too! Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch. Sauté shrimp for about 1- 2 minutes . Then add sausage sauté until browned on both sides and remove.

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