Spice Essentials Creole Shrimp Seasoning Recipes

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored this spice mix should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Mix all the ingredients together and properly store until needed.
• 5. PLATE/PRESENT
• 6. Use in shrimp creole recipes like this one. Enjoy.
• 7. Keep the faith, and keep cooking.

Steps:

• Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
• Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
• Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

Steps:

• In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place all the ingredients into a spice grinder, and grind into a powder.
• 4. Store in a tightly capped jar, in a cool place, out of the sun.
• 5. PLATE/PRESENT
• 6. Use this spice any time you want some good HOT Creole flavor in your dish. Enjoy.
• 7. Keep the faith, and keep cooking.

Steps:

• Over medium heat make a roux with the vegetable oil and flour.
• Stir continuously until the roux is the color of a paper bag.
• Add bell pepper, garlic, green onions and Tabasco.
• Keep cooking until the veggies get soft.
• Add the tomato paste and the water, making sure to mix well.
• Add shrimp; cover and simmer for about 15 minutes over low heat, making sure to stir every once and a while.
• Uncover and cook until desired consistency.
• Add salt and pepper to taste and Cajun seasoning if desired.
• Serve over hot white rice with french bread on the side to soak up the juices.

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.