Recipe to share: Shrimp Creole

[pilgrim719]

YUM! DH made this for dinner tonight and we both loved it, which I know because neither of us could stop saying "This is so good!" all through dinner! The only changes DH made were to use red bell peppers instead of green, and to use the chicken broth instead of clam juice. It's so flavorful and made an excellent summery dinner tonight with some cajun-grilled corn on the cob. A definite repeater in our house!

Kari

Shrimp Creole
from Light & Tasty June/July 03

1/2 cup chopped green pepper
1/2 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
2 tsp canola oil
1 cup clam juice or chicken broth
1/4 cup tomato paste
2 Tbsp minced fresh parsley
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp pepper
1/8 - 1/4 tsp cayenne pepper
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a large nonstick skillet, saute green pepper, onion, celery, and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat; stir in shrimp. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Serve over rice.

Yield; 2 servings
Per serving (without rice): 228 calories, 7g fat (1g saturated), 176mg cholesterol, 640mg sodium, 15g carbs, 3g fiber, 27g protein

[tuff2000]

That looks great, thanks! I have a recipe we tried from food and wine that's really good too! With a few drops of Tabasco, this is great:)

Shrimp Etouffe
Source: Quick from Scratch - Fish
Serves 4
"We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce."

2 tablespoons cooking oil

2 tablespoons flour

1 1/2 cups canned low-sodium chicken broth or homemade stock

1 green bell pepper, chopped

2 ribs celery, chopped

2 onions, chopped

1 bay leaf

2 teaspoons salt

1/4 teaspoon cayenne pepper

1/2 teaspoon fresh-ground black pepper

1/2 teaspoon dried thyme

1 1/2 pounds medium shrimp, shelled

2 scallions including green tops, chopped

Boiled or steamed rice, for serving




In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.


Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.


Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.


FISH ALTERNATIVES


The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.

Serves 4
Facts per Serving
Calories: 314 Fat: 10g Carbohydrates: 16g
Cholesterol: 259mg Sodium: 1505mg Protein: 39g
Fiber: 3g % Cal. from Fat: 29% % Cal. from Carbs: 20%

[knunes]

I cut and pasted both of these, as they sound yummy. Thanks!

[TPorter2]

I was searching for a shrimp creole recipe, and this sounds great! Will try it soon. Thanks!

[TPorter2]

Tried the shrimp creole recipe, and it was great. Sure to be a repeater at our house. Simple too! Thanks so much!

[NewMrsG]

tuff2000 - we made the shrimp etouffe recipe Friday night - it was delicious, thanks! Didn't taste like the etouffe I've had in the past - (so maybe I haven't been eating "real" etouffe?) but it's a definite keeper! Thanks for posting the recipe!

[knunes]

Kari,
After saving your shrimp creole recipe for nearly two years, I finally made it tonight. DH and I both really enjoyed it. I used a mix of red and green peppers and did use the clam juice. Easy and delicious! Thanks for posting! Katie

[pilgrim719]

Katie, I'm glad you and your DH enjoyed that dish so much! I know I've saved recipes for longer than 2 years before trying them. Sometimes things get forgotten or pushed off, and there's just so many great-sounding recipes to try and not enough time! :)

Kari