Seafood Creole

Seafood Creole

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Prep time: None
Cook time: None
Total time: None
Region: Worldwide

Ingredients

  • ¾lb Grouper or Snapper Fillets (cut into 1" peices)
  • ½lb Shrimp
  • ½lb Scallops
  • 3 Strips Bacon
  • ½ cup Bell Pepper (Finely Chopped)
  • ½ cup Celery (Finely Chopped)
  • 2 cups Diced Tomatoes
  • 2 Cloves Garlic (Minced)
  • 2 Wholes Bay Leaf
  • 1 teaspoon Thyme
  • 1 teaspoon Salt and Pepper

Optional

  • 2-3 Dashes Hot Sauce

Directions

Cook Bacon in skillet and take 3 Tablespoons of bacon grease and pour into large cooking pot on medium heat.
Add 2 tablespoons of flour to bacon grease and brown to make Rue.
Once Rue is brown add onions, celery, garlic and cook till tender.
Next add tomatoes, bay leaf, thyme, salt and pepper hot sauce to pot. Stir and cook uncovered for 20 to 25 minutes until ingredients thicken.
Add fish, shrimp, and scallops to pot. Cover and simmer for 10 minutes. Serve over rice.

January 17th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

Shrimp Creole II

Shrimp Creole II

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Prep time: None
Cook time: None
Total time: None
Region: Worldwide

Ingredients

  • 1 Pound Shrimp (peeled and deveined)
  • 1 small Onion (Finely Chopped)
  • 1 cup Green Bell Pepper (Finely Chopped)
  • 1 cup Celery (Finely Chopped)
  • 2 cups Tomatoes (Diced)
  • 2 Cloves Garlic (Minced)
  • 3oz Tomato Paste
  • ¼ teaspoon Ground Cayenne Pepper (Ground)
  • ½ teaspoon Thyme (Ground)
  • 2 Wholes Bay Leaves
  • 2 tablespoons Olive Oil

Directions

Heat oil in skillet over medium heat (I prefer black iron skillets). Add shrimp and cook till pink and then remove to plate or bowl.
Add onion, bell pepper and celery, and garlic and cook till tender.
Add Thyme, Cayenne Pepper, Bay leaves, diced tomatoes and tomato paste.
Simmer uncovered for 15 minutes and serve over rice.

January 17th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

Shrimp Creole

Shrimp Creole

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Prep time: None
Cook time: None
Total time: None
Region: Worldwide

Ingredients

  • 1 Pound Shrimp (Peeled and deveined)
  • 1 Small Purple Onion (finely chopped)
  • 1 cup Green Bell Pepper (Finely Chopped)
  • ½ cup Celery (Finely Chopped)
  • 2 cloves Garlic (Minced)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Tony Chachere’s Spice
  • 8fl oz Tomato Suace
  • ¼ cup Red Wine
  • 1 teaspoon Salt and Pepper

Optional

  • 2-3 drops Hot Sauce

Directions

Heat oil in skillet on medium heat. (I prefer black iron skillets). Add shrimp and cook till pink and then remove to plate or bowl.
Add onion, bell pepper, celery and garlic to skillet and cook until tender.
Add tomato sauce, wine, Tony Chachere’s Spice, hot sauce and shrimp back to skillet.
Simmer uncovered for 15 minutes and serve over rice.

January 17th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

Grilled Shrimp II

Grilled Shrimp II

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Prep time: None
Cook time: None
Total time: None
Region: Worldwide

Ingredients

  • 2lb Shrimp (Peeled and Deveined)
  • ½ cup Teriyaki Sauce
  • ¼ cup Soy Sauce
  • 1 Can Pineapple and Juice (Regular Size Can)
  • 2 Cloves Garlic (Minced)
  • ½ teaspoon Ginger

Optional

  • ½ tablespoon Toasted Sesame Seed Oil

Directions

Mix all ingredients and add shrimp. Marinate for a minimum of three hours.
Prepare grill one hour before cooking. Remember I cook using indirect heat. Also if you are using wooden skewers you need to osak them ahead of time in water to prevent them from burning.
Skewer shrimp and cook for 5 minutes per side or until the shrimp are nice and pink. I tend to go by color.
Serve with fried rice, grilled vegetables or salad.

January 17th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments