Bacon Shrimp Creole Recipes

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CREOLE SHRIMP



Creole Shrimp image

One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice.

Provided by Gina Owens-Stanley

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons rendered bacon fat
3 tablespoons all-purpose flour
2 cups chopped stewed tomatoes
⅛ cup tomato sauce
6 tablespoons minced onion
6 tablespoons chopped green bell pepper
1 ½ tablespoons chopped fresh parsley
1 clove crushed garlic
1 ½ cups hot water
2 teaspoons salt
¼ teaspoon ground black pepper
7 ounces frozen, peeled and deveined shrimp

Steps:

  • Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 30.5 g, Cholesterol 149.2 mg, Fat 1.6 g, Fiber 4.3 g, Protein 20.5 g, SaturatedFat 0.3 g, Sodium 3144.9 mg, Sugar 11.6 g

EASY SHRIMP CREOLE



Easy Shrimp Creole image

Fresh shrimp cooked with tomatoes, green peppers, onion, and garlic - Easy Shrimp Creole can be whipped up in no time for a weeknight meal that gives you the taste of the bayou.

Provided by Christin Mahrlig

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 18

2 slices bacon, (diced)
1 tablespoon vegetable oil
1 green bell pepper, (diced)
1 medium yellow onion, (diced)
1 celery stalk, (diced)
4 cloves garlic, (minced)
2 (14.5-ounce) cans stewed tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Tony Chacheres or other Cajun seasoning
1 teaspoon tabasco sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 pounds peeled medium shrimp
rice for serving
green onions and chopped parsley for serving

Steps:

  • In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
  • Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
  • Cook veggies, stirring occasionally, for 8 to 10 minutes.
  • Add garlic and cook 1 more minute.
  • Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
  • Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.
  • Remove bay leaf and serve over rice. Top with green onion and parsley.

Nutrition Facts : Calories 260 kcal, ServingSize 1 serving

EASY SHRIMP CREOLE



Easy Shrimp Creole image

Enjoy the taste of Louisiana Cajun cookin' any night of the week with a classic one pot meal! This Shrimp Creole is an easy and healthy dinner recipe that's ready in about 30 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 13

4 slices bacon, chopped
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 teaspoon minced fresh garlic
1 (14.5 ounce) can diced tomatoes, NOT drained
½ cup chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
Hot sauce (to taste)
1 lb. peeled and deveined shrimp ((I used "extra large" 16-20 count per pound shrimp))
For serving: cooked rice; chopped fresh parsley

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.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 236 kcal, Carbohydrate 15 g, Protein 29 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 299 mg, Sodium 2412 mg, Fiber 3 g, Sugar 7 g

BACON SHRIMP CREOLE



Bacon Shrimp Creole image

This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. -Jan Tucker of Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 19

3/4 cup chopped onion
2 celery ribs, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup cold water, divided
1/4 cup crumbled cooked bacon
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 cups hot cooked long grain rice

Steps:

  • In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 292 calories, Fat 7g fat (1g saturated fat), Cholesterol 171mg cholesterol, Sodium 814mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN SHRIMP CREOLE



Chicken Shrimp Creole image

"Living in coastal Alaska, we put out our own shrimp pots. I am always looking for ways to prepare our fresh catches. This is an easy recipe, and my family really enjoys it." Bonnie Roher - Wrangell, Alaska

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

2 bacon strips
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
3 cups cooked brown rice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice.

Nutrition Facts : Calories 272 calories, Fat 6g fat (2g saturated fat), Cholesterol 117mg cholesterol, Sodium 458mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

BAYOU SHRIMP CREOLE



Bayou Shrimp Creole image

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

Provided by Penny Stettinius

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs shrimp, raw, peeled and cleaned
1 1/2 tablespoons bacon grease
1 1/2 tablespoons flour
1 cup onion, finely chopped
1 green bell pepper, finely chopped
1/2 cup celery, finely chopped
14 1/2 ounces tomato sauce
16 ounces fire-roasted tomatoes
1 garlic clove, minced
1/4 cup dry white wine
2 cups shrimp stock
Tabasco sauce, to taste
2 tablespoons Worcestershire sauce
1 teaspoon sugar
salt and pepper
1/4 cup parsley, finely chopped
1/2 cup green onion, chopped

Steps:

  • In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  • Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  • Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  • Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  • Simmer 30 minutes, stirring occasionally.
  • Add the wine and reduce by half, another 15 minutes.
  • Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  • Taste all along the way, re-season according to your tastes.
  • I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  • As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  • Add the green onions, and parsley and serve over rice.

SHRIMP CREOLE SOUP WITH BACON AND CHEDDAR DUMPLINGS



Shrimp Creole Soup with Bacon and Cheddar Dumplings image

A creole style shrimp soup with bacon and cheddar cornmeal dumplings!

Time 1h10m

Yield 6

Number Of Ingredients 24

4 slices bacon
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour)
4 cups chicken broth (or shrimp broth)
1 (28 ounce) can diced tomatoes (or 4 cups fresh tomatoes, diced)
1 tablespoon creole seasoning
2 bay leaves
1 tablespoon TABASCO sauce
1 tablespoon Worcestershire sauce
1 tablespoon fish sauce
3/4 cup flour (or rice flour)
1/4 cup cornmeal
1/2 teaspoon baking soda
2 tablespoons butter, melted
1/2 cup buttermilk (or milk)
1/2 cup cheddar cheese, shredded
1/4 cup green onions, sliced
1 pound shrimp, shelled and deviened
salt, pepper and cayenne to taste
1/2 cup green onions, sliced

Steps:

  • Cook the bacon in a large sauce pan until crispy and set aside.
  • Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
  • Add the garlic and thyme and cook until fragrant, about a minute.
  • Sprinkle in the flour and cook, stirring, for 2-3 minutes.
  • Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
  • Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
  • Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon 'balls' of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
  • Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.

Nutrition Facts : Nutrition Facts Calories 348, Fat 10.9g (Saturated 5.6g, Trans 0), Cholesterol 185mg, Sodium 829mg, Carbs 34g (Fiber 3.9g, Sugars 7.6g), Protein 27.8g Nutrition by

SCALLOP AND SHRIMP CREOLE



Scallop and Shrimp Creole image

Provided by Leslie Revsin

Categories     Tomato     Scallop     Shrimp     Bell Pepper

Yield Makes 4 servings

Number Of Ingredients 17

1 pound large shrimp in the shell, or approximately 3/4 pound frozen, cleaned shrimp, defrosted (about 30 pieces)
1 1/4 pounds sea or bay scallops
3 tablespoons bacon fat or vegetable oil
1/2 cup small diced or chopped onion
1/2 cup small diced or chopped green bell pepper
1/2 cup small diced or chopped red bell pepper
1/3 cup small diced or chopped celery
2 garlic cloves, finely chopped
3/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1 bay leaf
1/4 teaspoon cayenne
2 teaspoons flour
1 cup crushed or chopped drained canned plum tomatoes, plus 1/4 cup of their juice
Salt and freshly ground black or white pepper to taste
Tabasco sauce to taste
1 tablespoon chopped fresh (flat-leaf or curly) parsley

Steps:

  • To prepare:
  • Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
  • Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
  • Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
  • In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
  • The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
  • To serve:
  • Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
  • Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.

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