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
SHRIMPLY DELICIOUS CREOLE
Make and share this Shrimply Delicious Creole recipe from Food.com.
Provided by Wilfong
Categories Creole
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt margarine and cook celery and pepper till tender.
- Add tomatoes and parsley.
- Add onion soup mix blended with water.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add shrimp, cook until pink.
- Serve over hot rice.
SHRIMPLY DELICIOUS SHRIMP SALAD
Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.
Provided by NIKIJO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g
SHRIMP CREOLE
Steps:
- In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
- Serve shrimp and sauce over coked rice.
OKRA CREOLE
Make and share this Okra Creole recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
- Crumble bacon, and set aside.
- Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
- Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
- Top with crumbled bacon.
- Serve over rice, if desired.
SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
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.
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