How to Make Delicious Shrimp Creole

Shrimp Creole. In fry pan, heat olive oil. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot.

You can make it as hot as you want, just add more chili powder and hot sauce. This Shrimp Creole recipe is a Louisiana favorite that packs a punch and comes together in under an hour. Better yet, it uses ingredients you already If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. You can have Shrimp Creole using 8 ingredients and 2 steps. Here is how you cook that.

Ingredients of Shrimp Creole

  1. You need 2 can of Rotel tomatoes.
  2. It’s 2 can of Cream of Shrimp.
  3. Prepare 2 lb of clean de-veined shrimp.
  4. It’s 1 of crawfish, lobster, squid, crab or other seafood.
  5. Prepare 1 of oil.
  6. Prepare 1 of Tony's Seasoning to taste.
  7. You need 1 of Garlic Powder to taste.
  8. Prepare 1 cup of green onions -scallions.

In a large skillet over medium heat, melt butter. Add garlic, paprika, thyme, oregano, and cayenne and. Heat a large heavy Dutch oven over medium heat. Cook garlic, onions, celery, and green bell peppers.

Shrimp Creole step by step

  1. Start by sautéing your onions in butter or oil, season to taste in a Dutch Oven/Magnalite Pot. Drain Rotel tomatoes (tomatoes with chilies) saving the juice and add to sautéed onions, sprinkle with garlic powder and cook them down for about 15 min on medium heat. Add shrimp to mixture and sauté' until pink. Add Rotel juice gradually, stirring and monitoring texture. Add 2 cans of Cream of Shrimp soup and 1 can of water, stir until mixed well then add the crabs. One-by-one place them along the edge of your pot with their lil claws toward the middle. Spoon some sauce into the center of each crab body and cover the pot. Let them cook on low-med heat for about 25 min. Sprinkle chopped green onions over sauce and stir lightly, cover for 5 min then ready to serve. Recommended Sides Rice, Potato Salad & Dinner Rolls. Umm!!.

Stir in cayenne and let caramelize. Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks. A New Orleans-inspired dish I've been making for clients for as long as I've been a personal chef and never fails to please!