Shrimp Creole Slow Cooker Recipes

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SHRIMP CREOLE (SLOW COOKER)



Shrimp Creole (Slow Cooker) image

You'll need a 6 quart slow cooker for this one. The sauce needs to cook down and cooking a small volume of food in a larger cooker puts a greater percentage of the food in direct contact with the heated surface, resulting in the browning that creates such great depth of flavor. From: Joe Simmers, Creole Slow Cooking. NOTE: I add 1/2 teaspoon of sugar when adding the tomatoes.

Provided by gailanng

Categories     Creole

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 18

1/2 cup butter
1/3 cup flour
1 1/2 cups onions, chopped
3/4 cup celery, chopped
3/4 cup bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon salt
1 cup tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 lbs raw peeled shrimp, medium sized
1/4 cup chopped parsley
thin sliced green onion (optional garnish)

Steps:

  • Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring often, until you have a medium brown roux. .
  • Add the onion, celery, bell pepper and garlic; cook, stirring occasionally for about 6-8 minutes.
  • Add the black, white and cayenne peppers, bay leaves, thyme, basil, salt and tomato sauce. Stir to mix and cook for one minute. With a spatula, scrape the contents of the pan into the crock along with the diced tomatoes; stir. Cook LOW for 4 hours.
  • Remove the lid and stir well. Some of the sauce will be stuck to the sides of the crock and look almost as if it were burned. This is the carmelization process. Scrape all the sides and stir it back into the sauce. Add the shrimp and parsley; continue cooking on LOW for 1 hour; stirring once during the cooking process. Serve over steamed rice garnishing with sliced green onions.

Nutrition Facts : Calories 473.9, Fat 25.9, SaturatedFat 15, Cholesterol 346.8, Sodium 2414.8, Carbohydrate 26, Fiber 4.6, Sugar 9, Protein 35.2

EASY CROCK-POT SHRIMP CREOLE



Easy Crock-Pot Shrimp Creole image

This is a Paula Deen recipe and it is, of course, amazing! I was surprised how easy it was! She served it over rice on her show so I did the same. I just used Minute white rice. The prep time will really depend on if your shrimp is already peeled and deveined. It really doesnt' take that long to do it yourself and the shrimp is usually cheaper that way. This truly was simple and delicios! Hope you enjoy it!

Provided by love2cook in Weathe

Categories     Creole

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 cup diced green bell pepper
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon chili powder
1 (14 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper
1 1/2 lbs peeled and deveined shrimp
green onion, for garnish

Steps:

  • Preheat crock pot on high.
  • In fry pan, heat olive oil.
  • Add peppers, onions and celery. Cook until softened.
  • Add chili powder and saute until caramelized.
  • Remove from heat and pour into crock pot.
  • Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
  • Cook for 3 hours.
  • Add shrimp and cook for about 3 minutes.
  • Serve over rice. Top with chopped green onions.

Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.8, Cholesterol 165.7, Sodium 418.9, Carbohydrate 6.8, Fiber 1.5, Sugar 4.1, Protein 18.8

SLOW COOKER SHRIMP CREOLE



Slow Cooker Shrimp Creole image

This shrimp Creole recipe is cooked in the slow cooker. This tasty dish includes shrimp, bell pepper, onion, tomatoes, and seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 4h15m

Yield 3

Number Of Ingredients 11

1 1/2 cups celery (diced)
1 1/4 cups onion (chopped)
1 cup bell pepper (chopped)
1 8-ounce can tomato sauce
1 28-ounce can whole tomatoes (broken up)
1 clove garlic ( minced )
1 teaspoon salt (or to taste)
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
6 drops Tabasco (or to taste)
1 to 1 1 /2 pounds shrimp (deveined and shelled)

Steps:

  • Combine all ingredients except shrimp.
  • Cook 3 to 4 hours on high or 6 to 8 hours on low.
  • Add shrimp during last 30 minutes of cooking.
  • Serve over hot cooked rice.
  • Chicken, rabbit, or crawfish may be substituted for shrimp.
  • Sauté celery, onion, and bell peppers in oil or butter until tender.
  • Add remaining ingredients, except shrimp.
  • Simmer for at least 30 minutes to an hour.
  • Add shrimp (or cubed cooked chicken or other seafood) and simmer for 15 to 20 minutes more.

Nutrition Facts : Calories 396 kcal, Carbohydrate 32 g, Cholesterol 479 mg, Fiber 9 g, Protein 57 g, SaturatedFat 1 g, Sodium 3774 mg, Sugar 16 g, Fat 5 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

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.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

QUICK SHRIMP CREOLE



Quick Shrimp Creole image

My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 cups uncooked instant brown rice
3 tablespoons canola oil
2 medium onions, halved and sliced
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1/2 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried oregano
3/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional

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.

Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

SHRIMP CREOLE II



Shrimp Creole II image

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 ½ cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder

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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 35.6 g, Cholesterol 118.3 mg, Fat 4.4 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 622.5 mg, Sugar 9.3 g

EASY SHRIMP CREOLE



Easy Shrimp Creole image

I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CUBAN SHRIMP CREOLE RECIPE BY TASTY



Cuban Shrimp Creole Recipe by Tasty image

Here's what you need: olive oil, yellow onion, green pepper, garlic, tomato sauce, dry white wine, capers, McCormick® chili powder, McCormick® dried oregano, Mccormick® ground cumin, lemon juice, kosher salt, freshly ground black pepper, medium raw shrimp, white rice, fresh parsley

Provided by Ivan Diaz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
½ cup yellow onion, finely diced
½ cup green pepper, finely diced
4 large cloves garlic, minced
1 can tomato sauce, divided
½ cup dry white wine
2 tablespoons capers
½ teaspoon McCormick® chili powder
½ teaspoon McCormick® dried oregano
⅛ teaspoon Mccormick® ground cumin
1 ½ teaspoons lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 ½ lb medium raw shrimp, peeled and deveined, tails removed
2 cups white rice, cooked, for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3-4 minutes.
  • Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
  • Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
  • Stir in the shrimp, cover, and cook for 7-10 minutes, until the shrimp are cooked through.
  • Serve immediately over rice, garnished with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 47 grams, Fat 9 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams

SHRIMP CREOLE



Shrimp Creole image

Enjoy this hearty shrimp that's served with rice - a wonderful dinner ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 6 g, TransFat 0 g

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