Shrimp Creole Maw Maws Quick And Easy Recipes

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QUICK SHRIMP CREOLE



Quick Shrimp Creole image

My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 cups uncooked instant brown rice
3 tablespoons canola oil
2 medium onions, halved and sliced
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1/2 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried oregano
3/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

EASY SHRIMP CREOLE



Easy Shrimp Creole image

I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP CREOLE-MAW MAWS QUICK AND EASY RECIPE



Shrimp Creole-Maw Maws Quick and Easy Recipe image

Simple to make, yet good enough to serve when company is coming. Serve over hot fluffy rice with french bread. I always asked for this dish when Maw Maw asked me what I wanted her to cook for me.

Provided by cajunhippiegirl

Categories     Creole

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 lbs medium shrimp, peeled deveined
2 medium onions, chopped
1 green pepper, chopped
3 stalks celery, chopped
3 teaspoons minced garlic
2 (10 1/2 ounce) cans condensed tomato soup, I prefer Campbells
2 (14 ounce) cans diced tomatoes, petite are best
3 bay leaves
cajun seasoning
Tabasco sauce

Steps:

  • Saute Onion, Peppers, celery and garlic in butter until they are softened up some.
  • Do not cook until they are completely done.
  • Add Tomato Soups, diced tomatoes (do not drain) and seasonings.
  • Simmer until it thickens up some and all flavors have married & veggies are soft.
  • Add shrimp at the end and cook until they turn pink. Stir to incorporate shrimp into the dish. DO NOT OVERCOOK!
  • Remove bay leaves, and serve over hot fluffy rice with french bread.
  • It is better if you don't chop the vegetables too fine.
  • You can make as spicy as you like with the seasonings.
  • If it is too thick, thin down with a little water, sometimes you need it and sometimes the veggies and shrimp thin it down enough.

Nutrition Facts : Calories 329.9, Fat 9.3, SaturatedFat 4.5, Cholesterol 245.7, Sodium 1117.3, Carbohydrate 28.8, Fiber 4.2, Sugar 15.4, Protein 34.2

SHRIMP CREOLE



Shrimp Creole image

This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

Provided by PanNan

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups chopped onions
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter
2 (8 ounce) cans tomato sauce
1 cup water
2 tablespoons fresh snipped parsley (or 2 tsp dried)
1 teaspoon salt
1/4 teaspoon red cayenne pepper
1 teaspoon thyme
2 whole bay leaves, crushed in hand to release flavor
1 lb shrimp, peeled,deveined and raw
3 cups hot cooked long-grain rice
1/4 cup chopped green onion
Tabasco sauce

Steps:

  • In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
  • Remove from heat; stir in tomato sauce, water and seasonings.
  • Simmer uncovered 10 minutes.
  • Place shrimp on top of liquid in pot.
  • Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
  • Stir all.
  • Serve over hot rice, top with green onions and pass the Tobasco!

Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6

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