Best Moms Shrimp Creole Recipes

EASY SHRIMP CREOLE

Steps:

• Fry bacon in a large skillet or Dutch oven (about 5 minutes). Use a slotted spoon to remove the cooked bacon, but leave the drippings in the pan.
• Add bell pepper, onion, celery and garlic to the skillet with the reserved drippings. Cook over medium-high heat, just until soft (about 3-4 minutes). Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Reduce heat to low; simmer until thick, stirring occasionally (about 7-10 minutes). Add shrimp and cook just until pink (about 5 minutes). Serve over rice and garnish with cooked bacon and fresh parsley, if desired.

SHRIMP CREOLE RECIPE (GLUTEN-FREE, DAIRY OPTIONAL)

Steps:

• If you're using fresh tomatoes: Peel and quarter the tomatoes, then squeeze them in your fist to remove excess juice. Next, roughly chop them into medium-size chunks. You can use a food processor instead of chopping if you prefer.
• If you're using whole, peeled tomatoes: Drain the liquid from the tomatoes and roughly chop them into medium-size chunks. You can use a food processor instead of chopping if you prefer.
• In a large saucepan, melt butter or coconut oil over medium heat.
• Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
• Stir in the bay leaves, tomatoes, garlic, and 1/4 cup water or chicken broth.
• Bring the mixture up to a boil and reduce to a simmer.
• Add the Worcestershire and hot sauce and continue simmering for about 15 minutes. If the mixture becomes too dry add some water.
• While the mixture is simmering, measure out the creole seasonings (paprika, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, salt) and mix them together. Place them in a bowl with the shrimp and toss until the shrimp are well-coated.
• Place the shrimp in the pan and cook for 5-8 minutes or until the shrimp turn pink and curl up.
• Whisk the arrowroot flour and water together and add it to the saucepan. Stir in the parsley if using. Continue to cook for 4 to 6 minutes.
• Remove the shrimp creole from heat and add salt, hot sauce or additional Worcestershire sauce sauce if desired. It should already be somewhat thick, but will continue to thicken as it cools enough to comfortably eat.
• Place rice or cauliflower rice into individual bowls and top with shrimp creole. Sprinkle with green onions (if using).
• Cut the 1-2 heads cauliflower using the method shown in this post. Place the cauliflower florets in a food processor and pulse until it's roughly the size of rice, then steam it for a few minutes. It's ready when it's firm but not crunchy.

LOUISIANA SHRIMP CREOLE II

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.

DELICIOUS SHRIMP CREOLE

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.

MAMA'S SHRIMP CREOLE

Steps:

• Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.
• In a heavy-bottomed skillet, heat the oil over medium heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook, stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water, and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve with rice pilaf.

SHRIMP CREOLE

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
• Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
• Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

TRUE SHRIMP CREOLE

Steps:

• In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

MOM'S SHRIMP CREOLE

Steps:

• 1. Saute celery, onion, okra and shrimp in bacon fat.
• 2. Add tomatoes, chili powder, salt, pepper, vinegar and sugar.
• 3. Mix enough water and flour to make a creamy sauce. Add gradually remaining water. Simmer 60 minutes.
• 4. Mom always put it over brown rice, wonderful salad and garlic bread. Gosh, I hope you like it. We love it.
• 5. NOTE: I know y'all are questioning the length of time cooking the shrimp. This is a very old recipe and the older ladies back in the day cooked everything possibly longer than needed. I have added the shrimp at the end and it was wonderful. It is up to you.