Easy recipe for shrimp creole, just a bit more “southern” than Maryland
Do-It-Yourself has never tasted so good as with this quick and easy recipe for shrimp creole, just a bit more “southern” than Maryland – but still an excellent seafood dish. Here’s what it takes…
Ingredients:
Open Crab Claw
1 ½ cups chopped onions
1 cup finely chopped celery
2 cloves minced garlic
¼ cup butter
1 can tomato sauce
1 cup water
2 tsp snipped parsley
1 tsp salt
1/8 tsp cayenne red pepper
2 bay leaves, crushed
14 – 16 oz fresh or frozen shrimp, peeled and deveined
3 cups hot cooked rice
Directions:
Place butter, onion, celery, green peppers and garlic in a large pan and sauté until tender
Remove the pan from heat and stir in the tomato sauce, parsley, salt, cayenne red pepper, and crushed bay leaves.
Return the pan to heat and reduce the heat to simmer uncovered for 10 minutes.
Add water if necessary.
Stir in the shrimp and bring to a boil.
Cover the pan and cook over med heat for 10-20 minutes.
It’s done! Now spoon hot rice into a bowl and ladle the Shrimp Creole over the rice.
A “parmesan” variation on a recipe for cooking shrimp…
Do-It-Yourself has never tasted so good as with this “parmesan” variation on a recipe for cooking shrimp – grilling instead of steaming. Here’s what it takes…
Ingredients:
Steamed Shrimp Ready to Serve
1 lb raw shrimp, deveined and no shell
4 tbsp extra virgin olive oil
1 lemon
4 cloves garlic, chopped
red pepper flakes
Salt and pepper
1 jar tomato or spaghetti sauce
1/2 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan
Directions:
In a bowl, whisk together the olive oil, the juice from a fresh lemon, the chopped garlic, a pinch of red pepper flakes, and a few dashes of salt and pepper. Tip: fresh ground pepper is always best!
Put the shrimp is a large sealable plastic bag and pour the olive oil mixture in the bag as well. Close up the bag and be sure to seal it well, then work the bag gently with your hands to make sure the olive oil coats all of the shrimp evenly.
Let the shrimp sit and marinate while you heat up the grill (or grill pan) for at least 10 minutes.
Skewer the shrimp for easier handling on the grill.
Place the shrimp on the grill and cook on medium-high heat for about 2-2 ½ minutes then turn them over and cook for another 2-2 ½ minutes until the shrimp turn pinkish.
Remove the shrimp from the grill and take them off the skewer arranging them close together in groups of 5 or 6 on a pan to go in the oven.
Spoon a little tomato or spaghetti sauce over the shrimp then sprinkle with mozzarella cheese and place the shrimp under a broiler (on high) until the cheese has melted, started to bubble, and turn slightly golden brown in spots.
Serve over pasta, or if you want to keep it healty, serve with lots of fresh grilled veggies!
Variations:
You can make this recipe a touch healthier by using mozzarella cheese make with skim milk.
If you want to go all healthy and serve this yummy dish with grilled veggies, toss any vegetable in extra virgin olive and place on a sheet of aluminum foil. Fold the foil until the veggies are in a nice closed pouch and grill for approximately 10-12 minutes. You may want to add a little spice to your grilled veggies by using a seasoning such as Old Bay seafood seasoning or Emeril Lagasse’s Essence seasoning.
Enjoy:
Don’t forget the Easy Cocktail Sauce from our own – South Baltimore – recipe.
Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself.
Do-It-Yourself has never tasted so good as with this oyster stew. Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself. Ready to cook up a pot for the weekend? Here’s what it takes…
Ingredients:
Open Crab Claw
3 cans milk
1 gal whole milk
1 pint oysters
1 stick butter
1 bag oyster crackers
Directions:
Place the oysters and their juice in a pot with 1 stick of butter and bring it to a boil.
Let the oysters and butter boil for 10 minutes then add the milk.
