Shrimp With Spicy Creole Sauce Recipes

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SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

"For more than 35 years, this has been our favorite shrimp dish," says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
Dash hot pepper sauce
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 1673mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 22g protein.

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE



Peel-And-Eat Shrimp With Spicy Creole Sauce image

If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.

Provided by Kittencalrecipezazz

Categories     Creole

Time 16m

Yield 28 shrimp

Number Of Ingredients 12

1 teaspoon paprika
salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
1/2-3/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
1 pinch cayenne pepper
1 pinch dried thyme
25 -28 uncooked large shrimp, with shells left on
8 tablespoons butter, cut into pieces (no subs!)
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic (or to taste)

Steps:

  • In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
  • Add in the unpeeled, uncooked shrimp and toss to coat.
  • In a large skillet melt 4 tablespoons butter over medium heat.
  • Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
  • Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
  • Add in remaining 4 tablespoon butter and stir until melted.
  • Transfer the shrimp to a large bowl.
  • Pour sauce from skillet over the shrimp and serve.

Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4

SHRIMP WITH CREOLE SAUCE



Shrimp with Creole Sauce image

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

Steps:

  • In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

SHRIMP WITH SPICY CREOLE SAUCE



Shrimp with Spicy Creole Sauce image

Categories     Herb     Vegetable     Appetizer     Sauté     Shrimp     Spice     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an appetizer or 2 as a main course

Number Of Ingredients 14

1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread

Steps:

  • Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
  • Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
  • Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

SHRIMP AND PASTA WITH CREOLE CREAM SAUCE



Shrimp and Pasta With Creole Cream Sauce image

Make and share this Shrimp and Pasta With Creole Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Creole

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs unpeeled medium raw shrimp (or frozen shrimp, thawed)
2 teaspoons creole seasoning
12 ounces uncooked penne pasta
2 tablespoons butter or 2 tablespoons margarine
4 green onions, sliced
2 garlic cloves, minced
1 1/2 cups whipping cream
1 teaspoon hot sauce
1/4 cup fresh parsley, chopped
1/2 cup freshly grated parmesan cheese

Steps:

  • Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
  • Cook pasta according to the package directions; drain and keep warm.
  • In a large skillet over med-high heat, melt the butter.
  • Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
  • Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
  • Lower heat to medium; stir in cream and hot sauce.
  • Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
  • Stir in shrimp and parsley.
  • Toss with pasta.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 906.9, Fat 47.1, SaturatedFat 27.2, Cholesterol 407.3, Sodium 556.3, Carbohydrate 74.2, Fiber 9.9, Sugar 0.6, Protein 48.1

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