Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips
Learn how to make a Shrimp Etouffee Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe!
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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Creole Shrimp Stew???? You MUST TRY THIS TONIGHT! Shrimp Creole Recipe
Let's make Creole Shrimp Stew! This is very similar to shrimp creole, but I added potatoes. The best think about this recipe is that it comes together in about 45 min, most of which is simmering time.
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Ingredients
2 15 oz cans stewed tomatoes
1 lb shrimp
8 oz cajun andouille sausage
1/2 stalk celery diced
1 onion
1 red bell pepper
4 tbsp butter
1/4 cup dry roux
4 cloves minced garlic
bay leaf
1 1/2 cup shrimp stock
low sodium cajun seasoning
old bay
Creole seasoning
1/2 tsp thyme, garlic powder,
1/4 tsp cayenne pepper
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How to Make Shrimp Creole
Bring the heart of Louisiana right to your own kitchen with this easy Shrimp Creole recipe that takes just 30 minutes to make, all in one pot! It’s healthy and packed with flavor from the perfectly cooked shrimp in spicy creole sauce.
????INGREDIENTS????
4 Tablespoons butter
1 large onion, diced
1 rib celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 Tablespoon flour
1/3 cup dry white wine (optional)
1 15 oz can diced tomatoes, or about 1 1/4 cups peeled and diced fresh tomatoes
1 cup chicken stock
2 bay leaves
Hot pepper sauce, such as Tabasco, to taste
2 lb large uncooked shrimp, (about 32)
6-8 cups hot cooked rice, for serving
2 green onions, chopped, for garnish
????INSTRUCTIONS????
1. Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
2. In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
3. Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
4. Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Serve over hot cooked rice and garnish with green onion.
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SHRIMP CREOLE | QUICK AND EASY DELICIOUSNESS
Ingredients
1 lb Shrimp (shelled & deveined)
2Tbsp Butter
1/2 Tsp Worcestershire Sauce
1/2 Red Pepper Flakes
1 Tsp Brown Sugar
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1 Knorr’s Seafood Tomato Cube crumbled (optional)
1/2 Tsp Seasoning Salt
1 Tsp Italian Seasoning
1/2 Tsp Seasoning Salt
Ground Pepper
1/2 Tsp Minced Garlic
1/2 Onion Diced
1/2 Green Pepper Diced (optional)
3 Celery Stalks Diced
1 8 oz Can Tomato Sauce
1 14 oz Can of Stewed Tomatoes
1/2 Cup Water (Can substitute with Chicken or Seafood Stock)
Sauté veggies in melted butter until tender, add garlic and stir a couple minutes. Add seasonings to veggies and stir. Add Tomato Sauce & Stewed Tomatoes - break up tomatoes. Simmer about 20 minutes, stir constantly. Add shrimp let cook about 4-5 minutes, or until your shrimp are white with shades of pink! Do not over cook your shrimp. Serve with rice and enjoy!
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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