SHRIMP CREOLE
Enjoy this hearty shrimp that's served with rice - a wonderful dinner ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
- In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
- Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
- Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.
Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 6 g, TransFat 0 g
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
AUTHENTIC SHRIMP CREOLE
Make and share this Authentic Shrimp Creole recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, celery and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings.
- Simmer uncovered about 45 minutes.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add shrimp, simmer until done (about 5 minutes).
- Serve with yellow rice.
MILDER SHRIMP CREOLE
Make and share this Milder Shrimp Creole recipe from Food.com.
Provided by Jellyqueen
Categories Creole
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, Saute onion, celery and garlic in the shortening until tender.
- Add stewed tomatoes, tomato sauce, salt, sugar, worcestshire sauce and chili powder.
- Simmer uncovered for 45 minutes.
- Combine cornstarch and water and add to skillet mixture to thicken.
- After it has thickened, add shrimp and bell pepper.
- Cover and simmer 10-15 minutes.
- Serve over White Minute Rice.
Nutrition Facts : Calories 247.1, Fat 11, SaturatedFat 2.7, Cholesterol 165.6, Sodium 1688.7, Carbohydrate 18.6, Fiber 3, Sugar 10.9, Protein 20.1
SUPER-HOT SHRIMP CREOLE
Provided by Ginny Leith Holland
Categories Garlic Mushroom Shellfish Tomato Low Cal Shrimp Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.
SHRIMP CREOLE
I first learned how to make Shrimp Creole early on in my career, and now, it's something I love to cook for my family. This may not be one of those 200-year-old Louisiana recipes, but it's rooted in classic Creole cooking. You get all the flavor of a stew or braise, but you can put it on the table, start to finish, in less than an hour.
Provided by Justin Devillier
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
- Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.
SHRIMP CREOLE RECIPE BY TASTY
Here's what you need: salt, baking soda, shrimp, oil, yellow onion, celery, bell pepper, tomato paste, crushed tomatoes, cajun seasoning, ground red pepper, worcestershire sauce, water, black pepper, green onions
Provided by Robyn H
Categories Lunch
Yield 1 serving
Number Of Ingredients 15
Steps:
- Mix ⅛ tsp salt and baking soda in a bowl. Place shrimp in bowl and mix to coat. Set aside for 10 minutes.
- Next, heat oil in a pot over medium-high heat. Add yellow onion, celery, and bell pepper. Cook until softened, about 4-5 minutes. Add tomato paste and cook until darkened, about 1-2 minutes.
- Add tomatoes, cajun seasoning, ground red pepper, worcestershire sauce, and water. Bring to a boil, then reduce heat to medium- low and simmer covered for until thickened, about 3-5 minutes. Season to taste with salt and black pepper.
- Add shrimp and cook until pink, about 3-5 minutes.
- Top with green onions and serve warm.
Nutrition Facts : Calories 753 calories, Carbohydrate 31 grams, Fat 44 grams, Fiber 6 grams, Protein 59 grams, Sugar 13 grams
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
HOMEMADE SHRIMP CREOLE
W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. "It's quick and very good," promises the Houston, Texas cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 220 calories, Fat 8g fat (1g saturated fat), Cholesterol 221mg cholesterol, Sodium 791mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ANOTHER SHRIMP CREOLE
Here's a recipe that is sweet, hot, and salty! Serve on a bed of rice with some Louisana hot sauce on the side!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large fry pan.
- Add vegetables/ garlic and fry until tender.
- Add molasses, Worcestershire sauce, salt, basil, chilies and chili powder.
- Add tomatoes and simmer until heated through.
- Add shrimp and simmer 10 more minutes.
- Taste and make adjustments to your own taste.
- Serve on a bed of rice w/ Louisiana hot sauce on the side.
Nutrition Facts : Calories 234.2, Fat 5.9, SaturatedFat 0.9, Cholesterol 147.3, Sodium 993.8, Carbohydrate 29.3, Fiber 4.9, Sugar 17.7, Protein 18.5
MAMA'S SHRIMP CREOLE
Steps:
- Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.
- In a heavy-bottomed skillet, heat the oil over medium heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook, stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water, and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve with rice pilaf.
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- Melt bacon grease or butter in a large pot over medium heat. Add flour and whisk to combine with the fat. Cook flour for 1-2 minutes.
- Add onions, bell peppers, celery, carrots and garlic. Cook vegetables until they are soft and colored, stirring often, about 8-10 minutes.
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