Pioneer Woman Shrimp Creole Recipes

AUTHENTIC SHRIMP CREOLE

Authentic Shrimp Creole image

Make and share this Authentic Shrimp Creole recipe from Food.com.

Provided by Elizabeth Fullerton

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 (1 lb) can tomatoes
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
12 ounces shrimp, peeled
1 dash Tabasco sauce

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

Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

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.

DELICIOUS SHRIMP CREOLE

Delicious Shrimp Creole image

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Provided by Ron Lloyd

Categories Soups, Stews and Chili Recipes Chowders

Time 1h10m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

Steps:

Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g

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