SPICY SHRIMP CREOLE
"For more than 35 years, this has been our favorite shrimp dish," says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 1673mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 22g protein.
SPICY SHRIMP CREOLE
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.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g
SHRIMP WITH SPICY CREOLE SAUCE
Categories Herb Vegetable Appetizer Sauté Shrimp Spice Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as an appetizer or 2 as a main course
Number Of Ingredients 14
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.
GRILLED SPINACH SALAD WITH SPICY CREOLE SHRIMP
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Fire up the grill to medium-high.
- Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
- For the salad:
- Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this!
- For the shrimp:
- Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better). Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook. Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.
Provided by Kittencalrecipezazz
Categories Creole
Time 16m
Yield 28 shrimp
Number Of Ingredients 12
Steps:
- In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
- Add in the unpeeled, uncooked shrimp and toss to coat.
- In a large skillet melt 4 tablespoons butter over medium heat.
- Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
- Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
- Add in remaining 4 tablespoon butter and stir until melted.
- Transfer the shrimp to a large bowl.
- Pour sauce from skillet over the shrimp and serve.
Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4
AUTHENTIC SPICY SHRIMP CREOLE
A New Orleans original! True comfort food for any Cajun. I dug this recipe up for *Denise*. I'm not sure where it came from but I think it is my sister's.
Provided by Malriah
Categories Gumbo
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 784.3, Fat 45, SaturatedFat 6.4, Cholesterol 662.6, Sodium 1126.8, Carbohydrate 19.4, Fiber 3.9, Sugar 7.3, Protein 74.8
SPICY GRILLED SHRIMP AND SAUSAGE SKEWERS W/CREOLE MUSTARD DIPPIN
Make and share this Spicy Grilled Shrimp and Sausage Skewers W/Creole Mustard Dippin recipe from Food.com.
Provided by Sharon the Rocket
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To prepare sauce: Combine mustard, orange marmalade and Tabasco sauce in small bowl. Set aside.
- To prepare skewers: Cover bamboo skewers with water; soak for at least 30 minutes.
- Preheat grill or broiler.
- Trip tops and white bottoms from green onions. Blanch green onions in boiling water for 30 seconds.
- Drain skewers. Thread 2 shrimp and 1 sausage slice onto each skewer, twisting a strip of green onion around each skewer. Brush shrimp with Tabasco sauce.
- Cook skewers 5 to 8 minutes or until shrimp are cooked through, turning once. Serve with sauce.
Nutrition Facts : Calories 371.4, Fat 22.5, SaturatedFat 7.5, Cholesterol 158.3, Sodium 1223.8, Carbohydrate 10.2, Fiber 1.6, Sugar 4, Protein 31.2
SPICY CREOLE SHRIMP WITH PASTA RECIPE - (4.5/5)
Provided by Jaymers
Number Of Ingredients 16
Steps:
- 1. Take half the shrimp shells and combine with the stock and let simmer at least 10 minutes or until you finish the recipe. 2. Strain and set aside. Boil the pasta according to package directions in highly salted water. Drain without rinsing, and set aside. 3. Combine the Old Bay, thyme, cayenne, a few cranks of black pepper and shrimp in a bowl, then toss to coat. 4. Heat the oil in a heavy large skillet over high heat until a sprinkle of water dances on the surface. Add the shrimp and cook until just pink, about two minutes. Remove with a slotted spoon or tongs to a bowl. 5. Lower the heat to medium and add the butter. Once it melts, add onion and garlic and sauté until softened, about three minutes. 6. Add the Worcestershire sauce, lemon juice, the stock and white wine and reduce briefly, about five minutes. 7. Taste, adding salt if needed. Add shrimp and sauté for about a minute. 8. Transfer shrimp and sauce to large bowl filled with prepared pasta, toss with parsley.
SPICY CREOLE SHRIMP
This shrimp dish is so flavorful! I got it from my sister-in-law who served it as an appetizer. I served it over angel hair pasta and it was fabulous!
Provided by cruzzo
Categories Creole
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 8 ingredients in a large bowl.
- Add shrimp and toss to coat.
- Melt 3 T.
- of the butter in a large skillet over medium heat.
- Add Worcestershire, lemon juice and garlic and saute about 2 minutes.
- Add shrimp and saute until opaque.
- Add remaining butter slowly until melted.
- Transfer shrimp to serving plate and pour sauce over.
Nutrition Facts : Calories 248.2, Fat 21.1, SaturatedFat 12.9, Cholesterol 127.9, Sodium 632.2, Carbohydrate 5.4, Fiber 0.5, Sugar 1.8, Protein 10.5
SPICY CREOLE SHRIMP REMOULADE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 25
Steps:
- 1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes. 2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil 3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking 4) Allow the shrimp to chill thoroughly and then peel and reserve Remoulade Sauce: Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick. Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use. To serve: Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges
SPICY CREOLE SHRIMP DIP
How to make Spicy Creole Shrimp Dip
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- In a large pot of cold water filled to the half way point, add the eggs. Turn the burners to high and bring the water to a boil and immediately turn off the heat. Cover the pot and let sit for 12 minutes. Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover and refrigerate.
- In the same pot of water on high heat, bring it to a boil. Add the raw shrimp. Bring the water back to a boil and cook for approximately 5 minutes. Remove one of the larger shrimp and test for doneness. If done, turn off the heat. Immediately remove the pot and strain the shrimp into a colander. Rinse with cold water to stop the carryover cooking and then place in the refrigerator to cool.
- In a large mixing bowl, add the mustard, horseradish, oil and lemon juice. Stir to combine. Add the diced vegetables and stir. Add the boiled eggs and stir to distribute evenly throughout the mixture. Add salt, pepper and hot sauce to your taste.
- Add the shrimp and stir to distribute the shrimp evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
- In fact, it is even better if made at least two days before serving. If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.
- Cracker with Dip
- For serving, fill a bowl with the dip and place on a tray surrounded with Ritz crackers.
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