Spice Essentials Creole Shrimp Seasoning Recipes

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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

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.

AUTHENTIC SPICY SHRIMP CREOLE



Authentic Spicy Shrimp Creole image

A New Orleans original! True comfort food for any Cajun. I dug this recipe up for *Denise*. I'm not sure where it came from but I think it is my sister's.

Provided by Malriah

Categories     Gumbo

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs shrimp, peeled
3 small bell peppers, diced
1 (6 ounce) can tomato paste
1 bunch green onion, chopped
2 -3 garlic cloves, chopped fine
3/4 cup vegetable oil (or canola)
4 tablespoons flour
1/2 teaspoon hot pepper sauce (Tabasco)
4 -5 cups boiling water
salt and pepper
cajun seasoning (optional)

Steps:

  • Over medium heat make a roux with the vegetable oil and flour.
  • Stir continuously until the roux is the color of a paper bag.
  • Add bell pepper, garlic, green onions and Tabasco.
  • Keep cooking until the veggies get soft.
  • Add the tomato paste and the water, making sure to mix well.
  • Add shrimp; cover and simmer for about 15 minutes over low heat, making sure to stir every once and a while.
  • Uncover and cook until desired consistency.
  • Add salt and pepper to taste and Cajun seasoning if desired.
  • Serve over hot white rice with french bread on the side to soak up the juices.

Nutrition Facts : Calories 784.3, Fat 45, SaturatedFat 6.4, Cholesterol 662.6, Sodium 1126.8, Carbohydrate 19.4, Fiber 3.9, Sugar 7.3, Protein 74.8

CREOLE SEASONING MIX



Creole Seasoning Mix image

I make up this creole seasoning to have on hand when a recipe calls for Creole or Cajun seasoning. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 8

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use to season chicken, seafood, beef and vegetables.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CREOLE BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

SUPER-HOT SHRIMP CREOLE



Super-Hot Shrimp Creole image

Provided by Ginny Leith Holland

Categories     Garlic     Mushroom     Shellfish     Tomato     Low Cal     Shrimp     Summer     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
6 ounces fresh mushrooms, chopped (about 2 cups)
1 medium onion, chopped
1 green bell pepper, chopped
8 large garlic cloves, chopped
2 teaspoons to 2 tablespoons Cajun (Creole) seasoning for seafood
1/2 to 1 1/2 teaspoons dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can stewed tomatoes (preferably Cajun style)
1 pound uncooked shrimp, shelled, deveined

Steps:

  • Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.

CREOLE SPICED SHRIMP



Creole Spiced Shrimp image

This shrimp boil recipe admittedly requires a lot of ingredients, but don't be put off. In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.

Provided by Suzanne Lenzer

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup kosher salt
4 tablespoons sweet paprika
2 tablespoons crushed red pepper
2 tablespoons black peppercorns
2 tablespoons chile powder
1 tablespoon fennel seed, crushed
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon whole cloves
1 teaspoon coriander seed
1 teaspoon allspice
2 lemons, halved
4 fresh bay leaves
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
48 medium shrimp, shells cut down the back and veins removed

Steps:

  • Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.
  • Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about 1 hour; peel. Serve on top of chowchow, drizzled with some of the vegetables' pickling liquid, or on a platter with chowchow on the side.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 220 milligrams, Sugar 1 gram, TransFat 0 grams

CREOLE SEASONING BLEND



Creole Seasoning Blend image

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.

Provided by JOSLYN

Time 5m

Yield 20

Number Of Ingredients 10

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Steps:

  • In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g

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