ED BRADLEY'S SHRIMP CREOLE
This was taken from Leslie Williams Neo-Soul Food cookbook, excellent when served with steamed rice.
Provided by SapPHIre 6
Categories Creole
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
- Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
- Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
- Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.
Nutrition Facts : Calories 247.7, Fat 11, SaturatedFat 5.9, Cholesterol 195.7, Sodium 234.7, Carbohydrate 12.7, Fiber 2.9, Sugar 6, Protein 25.1
ED BRADLEY'S SHRIMP CREOLE
I found this recipe in Leslie Williams Neo-Soul Food cookbook. It is my tried and true Shrimp Creole Recipe. It never fails me!
Provided by Careema Bell
Categories Seafood
Time 55m
Number Of Ingredients 12
Steps:
- 1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
- 2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
- 3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
- 4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
- 5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.
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.
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
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.
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