Does anyone have a good recipe for "Shrimp Creole" or "Camarones Enchilados"?

Question

Hopefully one you've already tried and enjoyed... Thanks!

Answer 1

Shrimp Creole

Ingredients

(6 servings)

2 lb Fresh shrimp, heads off
1 qt Water
1/2 c Vegetable oil
3 ea Med. yellow onions, chopped
2 ea Large bell peppers, chopped
5 ea Celery ribs, chopped fine
10 ea Lge. tomatoes, peeled&seeded
2 ts Salt
1 ts Ground red pepper
1/2 ts Ground black pepper
1/2 ts Ground white pepper
1 tb Fresh thyme or 2 t dried
1 tb Fresh basil or 2 t dried
1 1/2 ts Sugar
5 ea Bay leaves
1 c Green onions, chopped
1 c Parsley, chopped


Instructions

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA:
Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham.



Camarones Enchilados - Deviled Shrimp
\
olive oil
2 cups chopped onions
1/2 cup diced red pimentos
1/4 cup orange bell pepper, cut into 1/2-inch strips
1/4 cup green bell peppers, cut into 1/2-inch strips
1/4-3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
1/2 cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice (optional)


Heat oil in large nonstick skillet over medium-high heat.
Add onion; sauté 2 minutes.
Add bell peppers, crushed red pappaer, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.

Answer 2

SHRIMP CREOLE

1 lb. cleaned & deveined shrimp (for 4)
1/2 lb. cleaned & deveined shrimp (for 2)
1 pkg. McCormick's chicken creole mix
1 c. water

In skillet bring one cup of water to a boil. Add McCormick's chicken creole mix and shrimp. Then simmer two to four minutes. Serve with yellow rice (see recipe below) and French bread.
It will look as though you worked for hours on this meal, when it is really very simple and time-saving. Cooking time: 7 minutes.


YELLOW RICE:

2 1/4 c. water
1 c. rice
1/2 tsp. olive oil
1 tsp. Sazon Goya

Bring water to a boil, add remaining ingredients and simmer 15 to 20 minutes.

Answer 3

Shrimp creole is not easy, but it's worth it! Here's genuine New Orleans recipe for you.

8 slices bacon, diced
1/2 cup chopped yellow onions
1/2 cup chopped green onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined


1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

Answer 4

I haven't made it - looks pretty tough, but I found some chef's recipes for you.

Shrimp Creole
1/4 pound butter
1/2 teaspoon ground white pepper
1/2 cup margarine or olive oil
1/2 teaspoon ground cayenne pepper *
2 large onions chopped
5 Tablespoons Tiger Sauce (or whatever's your
4 cloves garlic minced (4 to 5) favorite hot sauce) *
2 Celery stalks finely chopped
1 teaspoon Tabasco Sauce
6 large Tomatoes peeled and chopped
2 Tablespoons Worchestershire Sauce
(or 2 large cans peeled and chopped tomatoes)
3/4 teaspoon salt
Juice of 1 lemon or 2 tablespoons
2 quarts shrimp stock (chicken stock can be bottled lemon juice
substituted, but it's just not the same)
1/4 Cup sugar
2 small green peppers seeded and chopped
4 pounds uncooked medium shrimp peeled and deveined
2 cans tomato paste (12 oz) (Save the shells for the stock)
2 bay leaves whole Cooked long-grain rice
2 teaspoons fresh thyme * Use more or less according to how
1 Tablespoon chopped parsley you like it.
1/2 teaspoon ground black pepper

To make a shrimp stock, place 1 chopped carrot, 1 medium onion, quartered, shrimp shells (and heads if you were able to get them), 2 stalks celery, chopped, and one head of garlic, chopped in half, into a saucepan with 4 quarts of water and boil for 30-45 minutes. Strain the stock and discard the vegetables. These ingredients are NOT listed above.

Melt butter (or margarine) in large, heavy skillet or Dutch Oven and saute onion, bell pepper, celery and garlic until tender.

Add stock, tomatoes, tomato paste, and remaining ingredients (except shrimp and rice) to skillet.

Bring to a boil and then reduce heat.


Simmer for approximately 1 hour, stirring occasionally. It doesn't hurt
anything to simmer longer, just don't add the shrimp until you're almost ready to serve the dish.

Add shrimp and simmer for about 10-15 minutes more (Don't overcook the shrimp).

To serve, ladle a generous portion of the creole sauce over a bowl of rice.

Dig in and enjoy.

Camarones Enchiladas
Succulent shrimp, simmered in a mixture of sautéed chiles, tomato paste and garlic take on a fiery quality. Finished with white wine and minced cilantro they make a signature Mexican favorite.

1/4 cup extra virgin olive oil
1/2 onion, diced
1/2 cup cachucha chiles, seeded, minced
2 jalapeño chiles, seeded, minced (see note)
1 red bell pepper, seeded, minced
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
3 pounds large shrimp, peeled and deveined
3 tablespoons minced cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Heat olive oil in a large skillet; add onion, chiles and bell pepper. Sauté mixture over medium-high heat until onion is translucent, about 5 minutes. Add garlic and sauté another minute. Deglaze pan with wine*.
Reduce heat to medium, stir in tomato paste and stock and continue cooking 20 minutes, stirring occasionally. Add shrimp, cilantro, parsley and season with salt and pepper. Cook about 5 minutes.
Makes 6 servings.