In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
Spoon stew into bowls and top with a scoop of cooked brown rice.
In skillet with butter brown onions, garlic, green pepper and celery.
Cook uncovered about 20 minutes (until tender).
Add tomatoes, brown sugar, salt, pepper and bay leaves.
Simmer 15 minutes.
Add lemon juice and shrimp.
Cover and simmer 6 to 8 minutes.
Serve over rice.
Serves 4 to 6. Easy and good.
Make a golden brown roux of fat and flour.
Add onion, green pepper and celery.
Simmer until soft.
Add tomato sauce and water.
Cover and simmer over low heat for about 20 minutes.
Add shrimp, salt and pepper.
Cook slowly until shrimp turns pink. Add parsley, onion tops and additional water, if necessary.
Cook 5 to 10 minutes longer.
Serve over cooked rice.
Serves 6.
br>Add wine and shrimp and cook until shrimp turn pink, about
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
f water, chicken bouillon and Creole seasoning. Allow to slowly boil
Long grain Louisiana rice, Gulf shrimp and Creole cooking make this subtly flavored New Orleans specialty.
5 minutes.
Add the shrimp and allow to come to
Combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red pepper, and Worcestershire sauce.
Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetables are very soft.
Saute in oleo first five ingredients.
Add all other ingredients.
Simmer, covered, for 45 minutes.
Add 1 pound deveined shrimp and 1 pound crab meat.
Cook slowly 30 minutes more.
Serve over cooked rice.
(Makes 6 to 8 servings.)
Cook bacon until crisp. Drain. Crumble.
Saute onion and garlic in bacon drippings. Drain on paper towel.
Coarsely chop shrimp.
Combine all ingredients except chips in a slow cooker.
Cover. Cook on Low 1 hour, or until cheese is melted.
Thin with milk if too thick.
Serve with chips.
Add crab boil to water and bring to a boil.
When rolling, add shrimp.
Boil 1 minute.
Turn off heat and let shrimp stand in water 10 minutes.
Remove shrimp.
Peel and devein the shrimp.
In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
Heat the remaining 1 T oil in a skillet.
Add the onion and garlic.
Cook until tender.
Add the cream of chicken with herbs soup, milk and paprika.
Bring to a boil.
Add the shrimp mixture to the skillet.
Cover and cook on low heat for 5 minutes or until the shrimp are done.
Serve the shrimp over cornbread or biscuits.
Garnish with the fresh chives.
In a skillet, saute onion, pepper and celery in butter until tender, about 10 minutes.
Remove from heat and stir in tomato sauce, water, parsley, salt and pepper.
Simmer 10 minutes.
Add more water if needed.
Add thawed shrimp.
Bring mixture to a boil. Cook, covered, over medium heat for 5 minutes.
Serve Shrimp Creole over fluffy rice (your own recipe).
This recipe is for 2 generous servings.
Cook rice, drain and cool. Drain and cut shrimp in half. Chop pepper and onions fine. Separate cauliflower into sections, olives in slices. Mix shrimp, rice, vegetables and lemon juice. Add rest of seasoning and mayonnaise.
Rinse shrimp well and pat dry on
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ater to dilute.
Stir shrimp into gravy. Cook until pink
hen butter is melted, add shrimp.
Cook for 2 minutes
Saute onions, green pepper, celery and garlic in butter in large skillet until almost tender.
Stir in bay leaf, salt, thyme, basil and cayenne pepper.
Chop tomatoes.
Add to skillet. Cook for 5 minutes, stirring frequently.
Add tomato sauce and okra.
Simmer, covered, for 10 minutes.
Remove bay leaf; add shrimp.
Bring to a boil.
Simmer for 5 minutes or just until shrimp turn pink.
Cook noodles using package directions. Drain.
Serve sauce over noodles.
Yields 4 to 6 servings.