Best 10 Creole Shrimp Stock Recipes

SHRIMP CREOLE

Steps:

• Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

CLASSIC SHRIMP CREOLE

Steps:

• Gather the ingredients.
• Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
• Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
• Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
• Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
• Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
• Remove the bay leaves.
• Stir in the chopped fresh parsley.
• Serve over hot cooked rice and enjoy.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

SHRIMP STOCK

Steps:

• Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

SHRIMP CREOLE

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

SHRIMP CREOLE - A CLASSIC SOUTHERN DISH

Steps:

• Add the olive oil to a large skillet over medium heat. Add the onion, bell pepper, and celery and cook down until soft, about 5 minutes. Stir in the garlic and cook for about a minute.
• Add the tomato paste and cook for about 30 seconds, stirring constantly.
• Throw in the minced Jalapeno and add the paprika, thyme, oregano, cayenne, salt, and black pepper. Cook until fragrant. About a minute.
• Stir in the chicken broth to deglaze the pan. Add the crushed can of tomato, Worcester sauce, and bay leaves. Stir and simmer the sauce for 20 minutes.
• Add the shrimps, stir, and cook for 3 to 4 minutes.
• Serve over hot white rice and garnish with green onions; add more hot sauce, or squeeze a bit of lemon juice over the rice if desired.

CREOLE SHRIMP STOCK

Steps:

• Rinse shells briefly under cool water.
• Drain well.
• Heat heavy pot on stove.
• Add oil and shells.
• Sweat shells briefly until they turn pink.
• Add vegetables, sweat for 2-3 minutes.
• Add cold water, parsley and herbs, bring to boil.
• Reduce heat, simmer for 1 hour.
• Strain liquid through fine cotton cloth, without pressing or aqueezing.
• Return liquid to a clean pot, add lemons, bring to full boil.
• Reduce heat and simmer about 15 minutes until lemon is infused into stock.
• Remove lemon.
• Cool stock completely, freeze for future use.

CREOLE SHRIMP STEW

Steps:

• Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
• Blend in flour and whisk until it burns a peanut brown color.
• Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
• Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
• Stir to blend mixture into a roux.
• Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
• Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
• Serve hot over hot rice. 4 servings.

SHRIMP WITH CREOLE SAUCE

Steps:

• In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.