Creole Shrimp Cocktail Recipes

Steps:

• 1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
• 2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
• 3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
• 4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
• 5. Arrange two to three shrimp on top and lime zest serve chilled.

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.

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

Steps:

• 1st thaw the shrimp in cold water.
• Brine the shrimp:.
• boil the water and sugar and salt.
• now add the ice and let in melt completely.
• brine should be cold.
• add shrimp for 20 minutes then rinse well under cold water.
• Cook the shrimp:.
• boil the last 7 ingredients for 10 minutes.
• now add the shrimp -- cook for 3- 5 minutes, DO NOT OVER COOK!
• when shrimp are bright pink they are done.
• quickly strain shrimp and add to ice bath for 10 minutes.
• serve with lemon wedges and my creole shrimp sauce #433042.

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.

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!

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.