Creole Shrimp: Add olive oil to a
Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and
small bowl, season the shrimp with the Essence and a
eat and shrimp. Stir in half-and-half and Creole seasoning; cook
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
auce plus the shrimp and chicken).
Add shrimp and saute until
he shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in
about 2 minutes. Add frozen shrimp; cook and stir until thawed
s cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside
o coat all of the shrimp. Or, mix everything in a
Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute
nd shrimp stock -a little at a time. Stir in sugar & creole
b>creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp
Cook onion, celery and garlic until tender but not brown.
Add tomatoes and next 6 ingredients.
Mix cornstarch with 1 tablespoon cold water and stir into sauce.
(Simmer sauce, uncovered, 45 minutes.)
Cook and stir until mixture thickens and bubbles.
Add shrimp and green pepper.
Cover and simmer until done (5 minutes). Serve over rice.
Serves 6.
Take tails off shrimp and set aside.
Stir
Mix together in a bowl the shrimp, garlic, creole seasoning and bell pepper.
In a skillet, hear the oil over moderately high heat. Add shrimp and saute in one layer, turning only once, until shrimp is barely white all the way through.
Squeeze lemon juice over the shrimp and sprinkle parsley over it to serve.
Melt butter or margarine; add onions, green pepper, celery and garlic.
Stir into pot the flour mixture (stir flour and water together), tomato sauce, bay leaf, salt and pepper to taste, oregano, sweet basil, Creole seasoning, cayenne pepper and chili powder.
Bring to a boil; reduce heat and simmer 20 minutes.
Add shrimp; cook until shrimp are pink.
Serve over hot rice.
(This dish is delicious, too, if you substitute crawfish for the shrimp.)
Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
Add the shrimp and stir to coat.
Chill for 2 hour for flavors to meld.
Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
Enjoy!
FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.
Bring fish stock to a simmer in a saucepan and add the garlic.
Cook 1 minute, then add the shrimp and cook 1 minute more.
Add Creole seasoning and tomato paste and cook until thickened and shrimp are cooked through (\"c\" shaped - NOT \"o\" shaped!).
Pour into a bowl or over your favourite starch and enjoy.
Defrost shrimp in cold water. Heat tomato soup, cut cream cheese in squares and add to soup. Add gelatin stir constantly. Add shrimp and mayonnaise. Add creole seasoning, and shallots, let cool. Pour in mold. Refrigerate over night. To remove place mold in bath of warm water and turn over on plate.