French Quarter Shrimp Creole Recipes

THE BEST SHRIMP CREOLE

Steps:

• Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
• Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
• Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
• Add the tomato sauce, water and Worcestershire.
• Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
• Stir in the shrimp and cook 1-2 minutes or until just firm.
• Add hot sauce, salt and black pepper to taste.
• Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

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.

SHRIMP CREOLE

Steps:

• 1. Heat the bacon grease and saute the trinity (celery, green pepper and onions) until tender. Add the flour, this will thicken the sauce. Add the remaining ingredients and simmer for 25 mins
• 2. Add the shrimp and simmer for 10 more mins. Serve over cooked rice with crusty bread.

FRENCH QUARTER SHRIMP CREOLE

Steps:

• Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
• Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.

EASY SHRIMP CREOLE RECIPE

Steps:

• Heat oil in large pot over medium/high heat. Add onions, bell peppers and celery to the pot and saute until tender.
• Add garlic, saute for 1 minute.
• Add Cajun season, bay leaves, tomatoes, water, worcestershire sauce, salt, pepper and hot sauce. Simmer until sauce thickens to desired consistency (approx 5-10 minutes). Add shrimp to pot and cook until shrimp is pink on the outside, opaque and cooked through on the inside.
• Remove from heat and serve with fresh parsley, lemon wedges and rice.

SHRIMP CREOLE FOR 2

Steps:

• Melt butter in 8-inch skillet; cook and stir onion, celery, gren pepper and garlic over medium heat until onion is tender.
• Stir in tomato sauce, water, parsley flakes and seasonings.
• Simmer uncovered 20 minutes, stirring occasionally.
• Stir in frozen shrimp; heat to boiling.
• Reduce heat; cover and simmer until shrimp are done, about 10 minutes.
• Serve on rice.