K Jons Creole Shrimp Cocktail Recipes

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K-JON'S CREOLE COCKTAIL SAUCE



K-Jon's Creole Cocktail Sauce image

I grew up in New Orleans and this is as close as it gets to the bold, tangy and rich sauce used for all southern seafood. Fried shrimp, raw oysters, and catfish this makes a giant explosion of flavor in your mouth. I hope you like as much as my family and I do!

Provided by K-Jon Chef

Categories     Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 cup ketchup
1 -3 tablespoon horseradish (I use 3)
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground pepper, blend (K-Jon's Pepper Blend)
1/2 teaspoon kosher salt

Steps:

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

K-JON'S TRIPE CREOLE



K-Jon's Tripe Creole image

I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.

Provided by K-Jon Chef

Categories     One Dish Meal

Time 11h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 31

5 lbs tripe
1 tablespoon crushed red pepper flakes (or to taste)
1 tablespoon thyme, dry
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon caraway seed
750 ml dry white wine
1 onion, large quartered
1 garlic, whole (not peeled)
1/2 cup salt
1/2 cup butter
4 cups onions (chopped)
4 cups bell peppers (chopped)
3 cups celery (chopped)
2 tablespoons minced garlic
2 (28 ounce) cans whole tomatoes (Crushed with by hand)
1 (28 ounce) can crushed tomatoes
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
2 tablespoons sugar
2 bay leaves
1 cup calamata olive (pitted& Chopped) (optional)
1/2 cup capers (optional)
4 (15 ounce) cans great northern beans (optional)
1 lb ham (cubed)
1 -2 smoked ham hock (add meat & remove bone & fat when done)

Steps:

  • Boil Tripe in a broth of the following for 6 hours:.
  • 3 gallons water.
  • 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
  • granulated garlic, onion powder, parsley, caraway seeds.
  • 1 bottle of white wine.
  • 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
  • Remove tripe and rinse well, remove garlic bulb and save for stew,.
  • Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
  • When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
  • Stew.
  • Sautee all of the following for 15 minutes on mid-high heat:.
  • 1 stick butter.
  • 4 cups onion (chopped).
  • 4 cups bell pepper (chopped).
  • 3 cups celery (chopped).
  • 2 tablespoons minced garlic.
  • Add all of the following and stew for 4 hours:.
  • 2- 28oz. can whole tomatoes (Crushed with by hand).
  • 1- 28oz. can crushed tomatoes.
  • 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
  • 2 Bay Leaves, 2 tbs. sugar,.
  • 1 cup calamata olives (pitted& Chopped), ½ cup capers.
  • 12 oz. Ham (cubed) (I like Black Forest).
  • 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
  • Add the following and cook 1 hour more:.
  • Tripe, Boiled Garlic (pealed), and reserve broth.

CREOLE SHRIMP COCKTAIL



Creole Shrimp Cocktail image

Very refreshing and pairs well with Mimosas or a Crisp Chenin Blanc

Provided by Sheri Raleigh-Yearby

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 6

1 lb shrimp, extra lg., tail on, peeled and deveined
2 medium lime zested
2 medium limes, juiced
1 clove garlic, minced
2 Tbsp butter, cold
1 Tbsp creole seasoning

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



Creole Boiled Shrimp Cocktail image

This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten.

Provided by MamaMeg

Categories     Creole

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

2 lbs medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
1 (3 ounce) box zatarain crab boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

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.

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