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Full Online Book HomeLearning KitchenCajunandcreole - Seafood - Shrimp Creole By Jenv71
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Cajunandcreole - Seafood -  Shrimp Creole By Jenv71 Post by :lsandelin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2048

Click below to download : Cajunandcreole - Seafood - Shrimp Creole By Jenv71 (Format : PDF)

Cajunandcreole - Seafood - Shrimp Creole By Jenv71

4 ounces (1 stick) butter
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Salt and cayenne
2 bay leaves
2 pounds peeled, seeded and chopped tomatoes
1 tablespoon chopped garlic
Dash of Worcestershire Sauce
Dash of hot sauce
2 tablespoons all-purpose flour
1 cup water
2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
Essence, recipe follows
1/2 cup chopped green onions
2 tablespoons chopped parsley
4 cups cooked long-grain white rice

In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
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Cajunandcreole - Seafood -  Shrimp Remoulade Cajunandcreole - Seafood - Shrimp Remoulade

Cajunandcreole - Seafood -  Shrimp Remoulade
2 eggs 1/4 Cup Whole Grain Mustard or Creole Mustard 3 TBSP. Brown Mustard 1/2 Cup Ketchup 1 3/4 TBSP. Red Wine Vinegar 3 TBSP. Horseradish Sauce 2 TBSP. Worcestershire Sauce 1 TBSP. Paprika 1/4 Cup Celery, coarsely chopped 3 TBSP Minced Garlic 1/4 Cup Minced Parsley 2 Bay Leaves 1 tsp. Salt 2 TBSP. Fresh Lemon Juice 1 tsp. Hot Sauce 1/2 Cup Olive Oil 2 Lbs. Boiled Shrimp, shelled, cleaned and chilled (you can use frozen) Lettuce Lemon wedge In a food processor combine the first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well. Chill.

Cajunandcreole - Seafood -  Seafood Boudin Cajunandcreole - Seafood - Seafood Boudin

Cajunandcreole - Seafood -  Seafood Boudin
1 pound crawfish tails, langostos or crabmeat 1 pound peeled and deveined shrimp 1/3 cup minced shallots 1/2 cup heavy cream 1/4 cup brandy 1 1/2 teaspoons salt 1/2 teaspoon cayenne 1/4 teaspoon freshly ground white pepper 3 cups cooked medium-grain rice 2 tablespoons finely chopped parsley 1 1/2-inch diameter casings, about 4 feet in length 1/4 teaspoon black peppercorns 1 yellow onion, quartered 4 lemon slices 1 bay leaf 4 tablespoons butter Mustard Cream Sauce, recipe follows In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir