CLASSIC SHRIMP CREOLE
Steps:
- Gather the ingredients.
- Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
- Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
- Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
- Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
- Remove the bay leaves.
- Stir in the chopped fresh parsley.
- Serve over hot cooked rice and enjoy.
Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
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
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
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