Baked Creole Shrimp Recipes

Steps:

• For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, granulated garlic, granulated onion, salt, white pepper and cayenne, if using, Set aside.
• For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes.
• Stir the bell pepper, celery, onion and garlic into the roux and cook for about 3 minutes. Stir in all but 1 teaspoon of the Creole Seasoning and cook for about 1 minute before adding the stock, tomato and bay leaf. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes.
• Sprinkle the shrimp with the remaining 1 teaspoon of Creole Seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice.

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

Steps:

• In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. , Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

Steps:

• Also need 4 sheets Reynolds Heavy Duty Aluminum Foil (12 x 18 inches each).
• Preheat oven to 450ºF or grill to medium-high.
• Spray foil with nonstick cooking spray.
• Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano.
• Stir in shrimp.
• Center one-fourth of mixture on each sheet of aluminum foil.
• Bring up foil sides.
• Double fold top and ends to seal package, leaving room for heat circulation inside.
• Repeat to make four packets.
• Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.