EASY SHRIMP CREOLE
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
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.
SHRIMP CREOLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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 CORN AND SHRIMP SOUP
Steps:
- Gather the ingredients.
- In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
- Add the chopped onions and garlic and cook until the onions are softened.
- Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
- Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
- Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
- Season the soup with kosher salt and freshly ground black pepper to taste.
- Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.
Nutrition Facts : Calories 686 kcal, Carbohydrate 78 g, Cholesterol 319 mg, Fiber 7 g, Protein 48 g, SaturatedFat 3 g, Sodium 2344 mg, Sugar 17 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g
BIG ED'S CAJUN SHRIMP SOUP
This is an excellent recipe that is quick and easy to fix, and it tastes great too!
Provided by Mr. Ed
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
- Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 19.6 g, Cholesterol 92.5 mg, Fat 3.2 g, Fiber 1.3 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 722.3 mg, Sugar 4.6 g
DELICIOUS SHRIMP CREOLE
We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.
Provided by Ron Lloyd
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g
SPICY SHRIMP CREOLE
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
V8 CREOLE SHRIMP SOUP
Make and share this V8 Creole Shrimp Soup recipe from Food.com.
Provided by januarybride
Categories Clear Soup
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepot over medium heat, cook sausage, peppers, celery and onions for 5 minutes.
- Add remaining ingredients and cook 8 more minutes.
Nutrition Facts : Calories 248.7, Fat 3.9, SaturatedFat 0.9, Cholesterol 172.8, Sodium 1342.8, Carbohydrate 23, Fiber 5.2, Sugar 11.7, Protein 31.3
SHRIMP CREOLE SOUP FOR CROCK POT
This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.
Provided by Ellee
Categories Peppers
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
- Increase heat to HIGH and add cooked shrimp 15 minutes before serving.
Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 159.7, Sodium 1787.6, Carbohydrate 14.4, Fiber 3.6, Sugar 8.1, Protein 22.8
V8 AND MOZZARELLA SOUP
Gives you a warm pick me up in 5 minutes, for lunch or dinners. I will give you the amount per person, and you can chose what sort of changes you want to make. Obviously larger amounts do in a saucepan lol. This is what I do for lunch in a hurry. Satisfying, easy and can be dressed up in many ways. This is just the base which is great on its own..
Provided by MarraMamba
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Cube the mozzarella.
- Heat your V8 in a cup in the microwave to boiling.
- Drop in cubes of mozzarella and stir until they start to melt.
- Serve immediately.
- Sometimes I grate another 2 ounces on top so I can put the spoon down the lake of mozzarella, get some soup and a little more cheese -- .
Nutrition Facts : Calories 216.4, Fat 12.9, SaturatedFat 7.5, Cholesterol 44.9, Sodium 835.3, Carbohydrate 12.2, Fiber 1.9, Sugar 8.6, Protein 14.1
SHRIMP SOUP
Make and share this Shrimp Soup recipe from Food.com.
Provided by kimbearly
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put ingredients, except shrimp, in chicken stock.
- Bring to boil and then lower heat.
- Cover, and cook for 45 minutes.
- Add shrimp and simmer for 30 minutes more.
- You may wish to experiment with the amount of wine you use.
- 2 cups in the pot may be a bit much for some taste.
- If that is so, you may take the rest internally.
Nutrition Facts : Calories 224.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 196.9, Sodium 1185.6, Carbohydrate 11.3, Fiber 0.6, Sugar 4, Protein 26
SHRIMP CREOLE II
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
V8 ESCAROLE AND WHITE BEAN SOUP
Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!
Provided by januarybride
Categories Clear Soup
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
- Add escarole and cool 3 minutes, or until wilted.
- Stir in cheese and serve.
- Garnish with fresh parsley and/or additional Parmesan cheese.
Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1
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