Creole Shrimp Cocktail Recipes

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.

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

SHRIMP CREOLE

Steps:

• Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

CREOLE 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.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

CREOLE SHRIMP COCKTAIL

Steps:

• 1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
• 2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
• 3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
• 4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
• 5. Arrange two to three shrimp on top and lime zest serve chilled.

CREOLE BOILED SHRIMP COCKTAIL

Steps:

• FOR SHRIMP:.
• In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
• Coat evenly.
• Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
• Bring to a boil and taste.
• The salinity of the water should be that of saltwater.
• Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
• drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
• FOR CREOLE SEASONING:.
• Combine all ingredients and mix thoroughly.
• Store in an airtight container for up to three months.
• FOR COCKTAIL SAUCE:.
• Combine all ingredients and whisk well.
• Cover and chill for 2 hours.
• Will keep in the refrigerator for up to two days.
• Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

CREOLE SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients and serve over shrimp in cocktail glasses. Serve with crisp crackers and lettuce salad if you like.

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!

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.