Spicy Creole Shrimp Recipes

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SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

"For more than 35 years, this has been our favorite shrimp dish," says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
Dash hot pepper sauce
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 1673mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 22g protein.

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

SHRIMP CREOLE



Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

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.

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.

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

SPICY SHRIMP CREOLE WITH ITALIAN RUSTIC POLENTA



Spicy Shrimp Creole With Italian Rustic Polenta image

Plump juicy shrimp in a smothered in a rich tomato sauce seasoned with garlic, onion, cayenne and hot sauce. One taste of these shrimp with sauce will have you swooning in delight. Serve with rustic polenta, white rice, or just a hunk of crusty French bread.

Provided by Marisa Franca

Categories     Main Course     Party appetizer     Seafood dish

Time 1h5m

Number Of Ingredients 22

1/4 cup unsalted butter
1 cup onions (chopped)
1/2 cup green peppers (chopped)
1/2 cup celery (chopped)
1 1/4 tsp salt
1 14.5 oz diced tomatoes (Fire Roasted)
1 14.5 oz diced tomatoes (with Basil, Garlic, Oregano)
1 1/2 tsp garlic (chopped)
2 bay leaves
1 tbsp all-purpose flour
1 lb shrimp (medium deveined and peeled )
1 tsp Worcestershire sauce
1 tsp hot sauce
1/4 cup scallion greens (chopped)
1 tsbsp parsley (chopped)
1/2 tsp cayenne
1 cup polenta (not quick cooking)
4 cups chicken stock
2 tbsp olive oil
2 tbsp unsalted butter
1/2 tsp black pepper (freshly ground)
3 tbsp Parmesan Cheese

Steps:

  • In a heavy skillet or pot melt butter over medium heat. Add onions, peppers, celery, 1/2 tsp salt and 1/4 tsp cayenne; cook stirring, until vegetables soften, about 10 minutes.
  • Stir in both cans of tomatoes, garlic, bay leaves and 1/4 tsp. salt. Over medium-high heat bring to a boil; reduce heat to medium-low. Simmer, uncovered, 35 minutes, stirring occasionally.
  • Whisk together flour and 1/4 cup water. Add a small amount of the hot tomato sauce to flour mixture; stir to blend. (If you see you don't have enough liquid in the pan, add a bit of chicken stock to it.)
  • Whisk mixture back into tomato mixture in the pan; cook, stirring occasionally, until thickened slightly, 4-6 minutes.
  • Season shrimp with the remaining 1/2 tsp. salt and 1/4 tsp cayenne. Add the shrimp to the pan along with the Worcestershire and hot sauce.
  • Cook, stirring occasionally, over medium heat until shrimp turn pink, 4-6 minutes. Remove bay leaves. Stir in scallions and parsley.
  • Place the polenta, 4 cups of chicken stock, and the olive oil in a heavy 2 1/2 quart saucepan and stir to combine. We like using non-stick.
  • Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the starch takes hold, 5 to 8 minutes.
  • Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour.
  • Whisk in the salt, pepper, butter, and Parmesan.
  • Serve the Polenta along with the Shrimp Creole. Garnish with chopped parsley and scallions.

Nutrition Facts : Calories 611 kcal, Carbohydrate 48 g, Protein 35 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 341 mg, Sodium 2074 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

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

SHRIMP WITH SPICY CREOLE SAUCE



Shrimp with Spicy Creole Sauce image

Categories     Herb     Vegetable     Appetizer     Sauté     Shrimp     Spice     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an appetizer or 2 as a main course

Number Of Ingredients 14

1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread

Steps:

  • Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
  • Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
  • Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE



Peel-And-Eat Shrimp With Spicy Creole Sauce image

If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.

Provided by Kittencalrecipezazz

Categories     Creole

Time 16m

Yield 28 shrimp

Number Of Ingredients 12

1 teaspoon paprika
salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
1/2-3/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
1 pinch cayenne pepper
1 pinch dried thyme
25 -28 uncooked large shrimp, with shells left on
8 tablespoons butter, cut into pieces (no subs!)
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic (or to taste)

Steps:

  • In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
  • Add in the unpeeled, uncooked shrimp and toss to coat.
  • In a large skillet melt 4 tablespoons butter over medium heat.
  • Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
  • Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
  • Add in remaining 4 tablespoon butter and stir until melted.
  • Transfer the shrimp to a large bowl.
  • Pour sauce from skillet over the shrimp and serve.

Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4

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From thecookierookie.com


SPICY SHRIMP CREOLE RECIPE - TURNING THE CLOCK BACK
2022-05-17 Spicy Shrimp Creole Recipe. This Louisiana shrimp creole recipe is a bold and spicy shrimp recipe. The shrimp are simmered in a spicy sauce with tomatoes and vegetables and served over cooked rice. Adjust the spice level to your own personal preference. Serve with a dry white wine, fresh green salad, and a loaf of warm french bread slathered with butter. If you …
From turningclockback.com


RECIPE: SPICY CREOLE SHRIMP WITH PASTA - KATHLEEN FLINN
2010-02-11 8 oz. of fettuccine or linguine pasta. Instructions. Take half the shrimp shells and combine with the stock and let simmer at least 10 minutes or until you finish the recipe. Strain and set aside. Boil the pasta according to package directions in highly salted water. Drain without rinsing, and set aside.
From kathleenflinn.com


SPICY SHRIMP CREOLE RECIPE | MYRECIPES
Ingredient Checklist. 1 pound unpeeled medium-size fresh shrimp ; Olive oil-flavored vegetable cooking spray ; 1 cup chopped onion ; 1 cup chopped green pepper
From myrecipes.com


SPICY SHRIMP CREOLE OVER CAULIFLOWER RICE - PRIMAL POTENTIAL
2018-04-11 In a large pot, add tomatoes, bell pepper, garlic, celery, jalapeño, white onion, salt & cayenne. Simmer over low heat for 3-5 hours, stirring occasionally, to allow flavors to develop. 30 minutes prior to meal time, add raw shrimp and cook over low heat for 20-30 minutes (until shrimp go from gray to pink/red). Serve over cauliflower rice!
From primalpotential.com


SPICY SHRIMP CREOLE RECIPE | MYRECIPES
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients; sauté until tender. Add tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add shrimp. Cover and cook 5 minutes or until shrimp are done. Advertisement.
From myrecipes.com


SPICY CREOLE SHRIMP DIP - 100KRECIPES
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Spicy Creole Shrimp Dip. Step 1. preheat the oven to 375°f. in a small bowl, mix together 1 tsp freshly ground black pepper, 1 tsp of creole seasoning, 1 tsp of garlic powder, 1 tsp of onion powder, and a pinch of cayenne pepper. reserve 1 tbsp of this mix for …
From 100krecipes.com


EASY SHRIMP CREOLE - THE SEASONED MOM
2019-04-08 Cook over medium-high heat, just until soft (about 3-4 minutes). Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Reduce heat to low; simmer until thick, stirring occasionally (about 7-10 minutes). Add shrimp and cook just until pink (about 5 minutes).
From theseasonedmom.com


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