I just got some good fresh shrimp and would love to make some Shrimp Creole. Do you have a wonderful recipe?!


Question: SHRIMP CREOLE
3 pounds peeled and deveined shrimp
1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cups chopped onions
1 cup each chopped celery and chopped green peppers
1 tablespoon chopped garlic
3 cups shrimp or fish stock
1 can (15 ounces) tomato sauce
4 thin lemon slices
1 tablespoon brown sugar
1 tablespoon each thyme and basil
3 bay leaves
Salt and cayenne pepper to taste
1 cup each sliced green onions, including tops, and snipped fresh parsley
4 cups hot cooked rice
Sauté shrimp in butter in large skillet over medium-high heat 2 to 3 minutes; remove and set aside. Add flour to remaining butter in skillet; stir over medium heat until lightly browned. Stir in onions, celery, green peppers, and garlic; cook until they begin to turn transparent. Add stock, tomato sauce, lemon slices, sugar, thyme, basil, bay leaves, salt and cayenne; simmer about 10 minutes. Stir in green onions, parsley, and reserved shrimp; cook 5 minutes longer. Serve over hot rice. Makes eight servings.


nfd


Answers: SHRIMP CREOLE
3 pounds peeled and deveined shrimp
1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cups chopped onions
1 cup each chopped celery and chopped green peppers
1 tablespoon chopped garlic
3 cups shrimp or fish stock
1 can (15 ounces) tomato sauce
4 thin lemon slices
1 tablespoon brown sugar
1 tablespoon each thyme and basil
3 bay leaves
Salt and cayenne pepper to taste
1 cup each sliced green onions, including tops, and snipped fresh parsley
4 cups hot cooked rice
Sauté shrimp in butter in large skillet over medium-high heat 2 to 3 minutes; remove and set aside. Add flour to remaining butter in skillet; stir over medium heat until lightly browned. Stir in onions, celery, green peppers, and garlic; cook until they begin to turn transparent. Add stock, tomato sauce, lemon slices, sugar, thyme, basil, bay leaves, salt and cayenne; simmer about 10 minutes. Stir in green onions, parsley, and reserved shrimp; cook 5 minutes longer. Serve over hot rice. Makes eight servings.


nfd

I'm not sure if this is really shrimp creole, but I can tell you what I did with shrimp the other day.

I minced several cloves of garlic and sauteed quickly over medium heat with some crushed red pepper, olive oil, and lemon juice. Then added the shrimp, cajun seasoning, and salt/pepper. Just before the shrimp were cooked I tossed in a bit more lemon juice and chopped parsely. Tossed it all together and served next to some pasta primavera. The shrimp was spicy and garlicky and yummy.

New Orleans Shrimp Creole


4-6 servings 50 min 10 min prep

8 slices bacon, diced
1/2 cup chopped yellow onions
1/2 cup chopped green onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined


In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
Return bacon to pan.
Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
Add wine and shrimp and cook until shrimp turn pink, about 5 minutes





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