A Must-Try Louisiana Shrimp Creole
In this video, we're cooking up a Louisiana shrimp creole! This delicious recipe is a must-try for any shrimp lover!
If you're looking for a delicious and easy shrimp dish, then you need to try this shrimp creole! This dish is made with simple ingredients and tastes delicious, so it's perfect for any occasion. If you're ever in the area, be sure to make this dish!
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Measurements Used
2 pounds Shrimp (peeled and deveined)
1 can Diced Tomatoes
1/2 Red Pepper diced
1/2 Green Pepper diced
1/2 cup Celery Diced
1 cup Diced Onion
1 tablespoon Tomato Paste
2 Bay Leaves
4 to 5 Garlic Cloves
1/2 cup Green Onion sliced
Dash of Tobasco Sauce
1 tablespoon Olive Oil
2 cup Seafood Stock or Chicken Stock
1teaspoon (shrimp) + 1 teaspoon (mixture) Creole Seasoning
2 teaspoon Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon White Pepper
1 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Basil
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How to Make Shrimp Creole in Just 30 Minutes
How to Make Shrimp Creole in Just 30 Minutes - If you're looking for a quick and easy dinner recipe, then make shrimp creole! This dish is simple to make, and will taste great served over rice or noodles.
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New Orleans Shrimp Creole
It's the time of year to cook some hearty, one pot dishes. This is a Louisiana classic, that you'll love.
3# size 21-35 peeled and deveined shrimp
6oz tomato paste
8oz tomato sauce
15oz crushed tomatoes
2c diced onions, divided into individual cups
1c diced bell peppers
1c diced celery
1c diced green onions
1/2c diced green onion tops
3 cloves minced garlic
1/4c unsalted butter
1/4c all purpose flour
2tbs cooking oil
1/2tbs Worcestershire sauce
1tsp kosher salt
2tsp black pepper
3tbs Stalekracker's Cajun 2 Step Seasoning
1tbs Louisiana Pepper Exchange Cayenne Puree
juice from 1 lemon
2 bay leaves
1-1/2c water
4c cooked long grain rice
Heat your pot on med/high heat. Cook half of the onions in the cooking oil, until caramelized. Add butter and flour to make the roux, cook till about a chocolate color. All all remaining veggies, and cook until translucent. Add in all tomato products, and mix very well. Add all remaining ingredients, except for shrimp and rice to pot. Mix well, cover, reduce heat to low/med, and simmer for about an hour. Uncover, raise heat to medium, add shrimp, and cook for 30 minutes, covered. Taste for any preferred seasoning adjustments. Serve over rice, and garnish with green onions. Enjoy.
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This Creole Shrimp Dip is Addictive! (Guaranteed Crowd Pleaser!) - Quick & Easy Appetizer Recipe
Seafood Lovers to the front! This Creole or Cajun Shrimp Dip is the only Sure Thing this Sunday - because let's face it, your NFL team will probably let you down again, lol. It doesn't get much easier than this one! Let's #makeithappen
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VIEW RECIPE:
Shopping List:
1.5 lbs large shrimp
1 onion
1 red and green bell pepper
2-3 stalks of celery
1-2 jalapenos
3 tbsps butter
8 oz cream cheese
1 cup sour cream
1 tsp lobster base
1 tsp worcestershire suace
1 tsp hot sauce
1 tsp lemon juice
1/2 cup dry white wine (chardonnay) - or veggie broth
2 tbsps roasted garlic (or plain)
1/2 cup parmesan cheese
1 cup mozzarella cheese
1 cup colby jack cheese
AP and Lemon Bae (use your favorite seafood seasoning)
creole seasoning
Baugette:
roasted garlic (or plain)
1/4 cup olive oil
3 tbsps parsley
garlic and herb seasoning
salt and pepper
THE ABSOLUTE BEST SHRIMP CREOLE RECIPE | QUICK & EASY COOKING TUTORIAL | LOUISIANA STYLE
Flavorful, Delicious, Quick, & Easy to make is this one pot meal! There is so much flavor packed into this amazing sauce that it's just ridiculous! Check it out and let me know what you think!
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FULL LIST OF INGREDIENTS:
- 1.5 Lb Raw Large Shrimp ( Peeled/ Deveined/ Tails Off)
- 2 Tbsp Olive Oil
- 1 Tsp Creole Seasoning
- 1/2 Tsp Old Bay
- 1 Small Onion, Chopped
- 1/2 Green Bell Pepper, Chopped
- 1 Tsp Chopped Garlic
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 2/3 Cup Chicken Broth or Water
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Hot Sauce
- 1 to 2 Bay Leaves
- 1 Tsp Black Pepper
- 1 Tsp Dried Thyme
- 1 Tsp Chili Powder (optional)
- 1 Tsp Red Chili Pepper Flakes (optional)
- Lemon Wedges to finish
- Salt to Taste
Shrimp Creole | 40 Best-Ever Recipes | Food & Wine
Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander’s Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month.
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In celebration of Food & Wine 40th anniversary we've compiled our 40 best-ever recipes. Of the more than 24,000 recipes we've shared since 1978, these are the ones so memorable, so revelatory, and so delicious we're still making them four decades later. Be sure to check out the entire playlist for other great recipes.
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