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.
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
BAYOU SHRIMP CREOLE
This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.
Provided by Penny Stettinius
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
- Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
- Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
- Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
- Simmer 30 minutes, stirring occasionally.
- Add the wine and reduce by half, another 15 minutes.
- Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
- Taste all along the way, re-season according to your tastes.
- I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
- As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
- Add the green onions, and parsley and serve over rice.
BAYOU SHRIMP BEIGNETS
Try two or three of these on toasted French bread with tarter sauce to make an interesting po'boy sandwich. From The Evolution of Cajun and Creole Cuisine by John Folse.
Provided by Vicki in CT
Categories Cajun
Time 23m
Yield 25-30 beignets
Number Of Ingredients 14
Steps:
- Heat oil to 375°F in skillet or can use fry daddy.
- In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute.
- Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat.
- In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well.
- Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids.
- Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs.
- Deep fry a few at a time until golden. Drain on paper towels.
- Serve hot with cocktail or tarter sauce.
Nutrition Facts : Calories 98.8, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.1, Sodium 242.5, Carbohydrate 7.4, Fiber 0.6, Sugar 0.8, Protein 5.8
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