Shrimp Creole Without Tomatoes Recipes
SHRIMP CREOLE WITHOUT TOMATOES
Make and share this Shrimp Creole Without Tomatoes recipe from Food.com.
Provided by FloridaGrl
Categories Creole
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and green pepper in olive oil unitl onion is transparent. Add garlic and bay leaf.
- Add shrimp, when they start turning pink, add paprika. Stir well and add wine, parsley, salt and pepper.
- If sauce seems to thin, throw in a handful of bread crumbs(unseasoned).
- Serve with fluffy rice. and fried ripe plantains.
Nutrition Facts : Calories 858.6, Fat 58.5, SaturatedFat 8.3, Cholesterol 345.6, Sodium 350.8, Carbohydrate 24.9, Fiber 4.2, Sugar 8.7, Protein 48.9
SHRIMP WITH CREOLE SAUCE
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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
SHRIMP CREOLE - SOUTHEAST TEXAS STYLE
Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water. This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.
Provided by Susie in Texas
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
- Saute the onion, celery, bell pepper and garlic until tender.
- Add the other 1/4 cup butter to the skillet and stir in until melted.
- Sprinkle the flour into the skillet and stir until combined.
- Add the canned tomatoes, tomato paste and red wine, blending well.
- At this point, add all the remaining ingredients except for the shrimp.
- Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add shrimp to simmering creole and stir to combine.
- Cook approximately 10 more minutes, until shrimp turns pink and is done.
- Remove bay leaves before serving.
- Serve over hot cooked rice.
Nutrition Facts : Calories 358.8, Fat 17.3, SaturatedFat 10, Cholesterol 231.7, Sodium 2106.9, Carbohydrate 24.8, Fiber 3.4, Sugar 10.4, Protein 24.5
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