A delicious and easy shrimp creole recipe awaits for you to try it.
Start with the base (which is my recipe) and add my homemade seasoning until it's as spicy as you like it.
With this recipe for shrimp creole, start with the base and add half of
the seasonings (if you do not want it hot) and go from there. To some
folks, this could be fed to a baby it's so mild, and to others, they
couldn't eat a tablespoon of it.
This recipe contains what Cajuns call the "holy trinity" - celery, bell
peppers and onions. If you can, only buy shrimp exactly the way they
came out of the sea, put the shells and heads in 2 cups of water and
boil down until you get about 1/8 of a cup and add it to the mixture, it
will add much more shrimp flavor to the dish.
HOMEMADE SHRIMP CREOLE RECIPE FROM SCRATCH
1/2 cup onion, diced
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1 tsp
homemade garlic powder
1 tsp
homemade onion powder
3 TBS butter
28 oz can crushed tomatoes
6 oz can tomato paste
1 cup
homemade tomato sauce
2 TBS
homemade worcestershire sauce
homemade hot sauce, to taste
homemade red pepper flakes, to taste
1/2 tsp paprika
1/2 tsp
homemade Old Bay seasoning
1 tsp
homemade chili powder
1 lb shrimp, peeled and deveined
In a 2 quart saucepan, melt butter over medium heat. Add onion, green
pepper, celery, and garlic; cook until tender.
Stir in tomatoes, tomato paste and seasonings. Bring to a boil,
stirring frequently and let simmer for 1 hour. Stir in shrimp, and cook
for 5 minutes until cooked. Serve over white rice.
Speaking of shrimp and rice, I have an excellent recipe that's easy
to put together and delicious. Wisconsin State Journal grand prize
winner in 1957. An oldie but a goodie.
SEAFOOD AND WILD RICE HOT DISH
2 cups cooked wild rice
1 cup cooked white rice
1 cup crab meat
1 cup shrimp
1 cup celery, diced
1 medium onion, finely chopped
1 green pepper, diced
1 small can pimiento, diced
1-1/2 cans condensed cream of mushroom soup
PREHEAT oven to 350 degrees and butter a baking dish.
Mix ingredients together. If mixture seems too dry, add a small amount
of water. Bake for 1 hour. Serve with mushroom sauce (recipe below).
Serves 10
Mushroom Sauce
1-1/2 cans condensed cream of mushroom soup
1 lb fresh mushrooms
butter
1/2 cup shrimp
cream to thin
Brown mushrooms in butter. Heat mushroom soup in top half of a double
boiler. If too thick, thin with cream. Add browned mushrooms and
shrimp. Heat through and spoon sauce over each serving of the rice dish
above.
More Easy Chicken Recipes
My Favorite Italian Food Recipes
Easy Mexican Food Recipes