Mommas Shrimp Creole Recipes

EASY SHRIMP CREOLE

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.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

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:

• 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.

MOM'S SHRIMP CREOLE

Steps:

• 1. Saute celery, onion, okra and shrimp in bacon fat.
• 2. Add tomatoes, chili powder, salt, pepper, vinegar and sugar.
• 3. Mix enough water and flour to make a creamy sauce. Add gradually remaining water. Simmer 60 minutes.
• 4. Mom always put it over brown rice, wonderful salad and garlic bread. Gosh, I hope you like it. We love it.
• 5. NOTE: I know y'all are questioning the length of time cooking the shrimp. This is a very old recipe and the older ladies back in the day cooked everything possibly longer than needed. I have added the shrimp at the end and it was wonderful. It is up to you.

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Steps:

• In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
• Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
• Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

MOM'S SHRIMP CREOLE

Steps:

• Saute green pepper, celery and onion in veg oil until tender. Set aside.
• Combine in large saucepan: frozen okra, chopped tomatoes, tomato sauce, chili powder, worstishire sauce, salt, pepper, cornstarch and cooked veggies. Heat until lightly boiling. Simmer 5-10 minutes.
• Add shrimp 5 minutes before ready to serve. Cook until shrimp is pink and cooked through.
• Serve over hot white rice.

MAMA'S SHRIMP CREOLE

Steps:

• Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.
• In a heavy-bottomed skillet, heat the oil over medium heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook, stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water, and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve with rice pilaf.