Deep South Dish Shrimp Creole. Folks down here make shrimp creole in all sorts of ways some are very thin and soupy, others are thick and much more dry but without a doubt all include The Trinity. I think that mine falls right in the middle, a little on the thick side but not dry. True to many of our seafood dishes along the Gulf Coast, this one has a goodly little kick to it, not so much to burn your mouth or take over the flavor of the dish, though you might just clear out your sinuses a bit, so adjust those spicy seasonings down if you want to tone down the heat. Gulf shrimp are number one for me, living here on the Gulf Coast, but if youre using a packaged, frozen shrimp, I know youve heard me talk about using shrimp from the United States and not from a foreign source. Creole Seasoning Recipe' title='Creole Seasoning Recipe' />Fresh shrimp, cooked in a spicy Creole tomato sauce and served over a bed of hot steaming rice from Deep South Dish blog. McCormick spices and products have been kitchen musthaves since 1889. Learn about seasoning and cuisine while discovering tons of delicious recipes today. Dress up okra, a humble but beloved Southern favorite, with spicy Creole flavors for a mouthwatering side dish. This recipe calls for frozen and. Jump to Recipe Print Recipe Creole SeasoningA must have cajun seasoning that adds boldness and extra flavor to any dish. Everything you need is in your spice. Creole Seasoning RecipesCreole Seasoning Recipe Without SaltUse Louisiana Fish Frys Cajun Creole recipes, to make main side dishes, such as boiled and fried seafood, with authentic Louisiana. Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a kickedup flavor. RecipeSource is the new home of SOAR The Searchable Online Archive of Recipes and your source for recipes on the Internet. Youll find out where your shrimp are from if you flip over the package and usually way down the back corner somewhere youll find the words product of and the country of origin. If you have only ever eaten imported seafood in my humble opinion, youve never really eaten seafood I know because Ive tasted that stuff. Foreign imported seafood is often not well regulated and chemical laden, but usually cheap though remember, you get what you pay for, so buy American and when you can, try our wild caught Gulf shrimp. Im pretty partial to it myself. For this dish youll want a good size medium shrimp somewhere around 3. Move over Emeril you will never purchase Creole or Cajun seasoning again once you taste this one I have searched for the longest time to find the best seasoning. Assets/ProductImages/creoleseasnomsg.png' alt='Creole Seasoning Recipe Ingredients' title='Creole Seasoning Recipe Ingredients' />Its not appropriate and doesnt let the flavor of the Creole sauce shine through. Save those colossals and jumbos for some New Orleans style barbecue shrimp or for grilling or stuffing. Heres how to make my fabulous shrimp creole. I hope that you enjoy itFirst, peel and devein a pound of shrimp. Youll want a medium sized shrimp for this dish about 3. A shrimp peeler makes an easy job of this if you are using fresh shrimp. Rinse well and pat dry with paper towels to remove most of the moisture. Set aside. Heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium heat in a large skillet. Add to the skillet and saute until tender, about 4 5 minutes. To that add a large can of whole tomatoes that have been crushed in the food processor, salt, cayenne pepper, garlic and a bay leaf. You can also just use a can of crushed tomatoes, but I always have cans of whole tomatoes in the pantry so thats usually what I use. Stir together, bring to a boil, reduce heat to a low simmer and cook for about 3. Until sauce has reduced and thickened. If you like more sauce, double the sauce portion of this recipe. In a separate bowl make a slurry of 1 tablespoon of flour and 2 tablespoons of water. Add that to the tomato and veggie mixture and stir in well. Cook for an additional 5 minutes. Sprinkle the shrimp with Cajun seasoning this is totally optional but do this just before you are going to add them to the skillet. Otherwise, the salt in the seasoning blend will pull all of the moisture out of your shrimp and make them miserably dry. Dont want that Add the shrimp to the tomato veggie mixture together with a couple dashes of hot sauce and a couple dashes of Worcestershire sauce. Stir together well and cook for another 5 to 6 minutes or until shrimp are pink and opaque. Chop some parsley and slice up some green onion. Add to the shrimp mixture and stir together until mixed and warmed through. Raspberry Ice Cream more. Serve over hot cooked rice. Check out more of my shrimp recipes on Pinterest If you make this or any of my recipes, Id love to see your results Just snap a photo and hashtag it Deep. South. Dish on social media or tag me deepsouthdish on Instagram Recipe Shrimp CreoleFrom the Kitchen of Deep South Dish Prep time 1. Cook time 4. 0 min Yield About 4 servings. Ingredients. 1 pound of 3. Cajun or Creole seasoning, or to taste. Couple dashes of Worcestershire sauce. Couple dashes of hot sauce, optional, to taste. Hot, steamed rice. Instructions. Peel and devein the shrimp, rinsing well. Pat dry with some paper towels and set aside. In a large skillet heat the olive oil and butter together over medium heat. Add the chopped onion, green bell pepper and celery and saute until tender, about 5 minutes. Whirl the tomatoes through the food processor just until crushed, leaving some texture add to the veggie mixture. Add the salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 3. To thicken, make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Sprinkle the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add a couple of shakes of the Worcestershire sauce and the hot sauce, and stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through. Stir in the green onion and parsley and keep on low until well incorporated and heated through. Serve over steamed rice with hot French bread and butter and a salad. Cooks Note Double the sauce portion if desired for a wetter sauce. Source http deepsouthdish. Deep South Dish Are you on Facebook If you havent already, come and join the party We have a lot of fun theres always room for one more at the table. Check These Recipes Out Too Yall Shrimp Spaghetti. Cajun Courtbouillon. Seafood and Okra Gumbo. Posted by Mary on February 1. 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