Tag: shrimp

A Recipe that Combines Creole Tomatoes and LA Seafood

If you’re craving a dish that’s full of flavor and easy to make, look no further than these shrimp-stuffed Creole tomatoes. Bursting with juicy shrimp, zesty Creole spices, and fresh creole tomato goodness, this recipe from LouisianaCookin is the perfect way to spice up your weeknight dinner routine. Whether you’re a seafood lover or just looking for something new to try in the kitchen, this dish is sure to impress both your taste buds and dinner guests alike. So grab some ripe tomatoes and get ready to dive into one of the best recipes around!

Ingredients

Directions

  1. You’ll want to start this delicious recipe for shrimp-stuffed creole tomatoes by coring your 8 beefsteak or Creole tomatoes with a small paring knife. Then, using a small spoon, you’ll scoop out the center of each of the eight tomatoes. Afterward, place the tomatoes into a 13×9-inch baking dish.
  2. Next, take a Dutch oven and melt 1 tablespoon of butter with oil over medium heat. Once the butter is melted, add in your onion, celery, garlic, salt, paprika, black pepper, and cayenne pepper. Cook these ingredients while stirring occasionally until the vegetables are softened, which should take about 5 minutes.
  3. Add in your tomato paste and continue cooking for an additional 2 minutes. Then, add in your fire-roasted tomatoes, chicken broth, and white wine. Use a wooden spoon to scrape the browned bits from the vegetables from the bottom of the pan.
  4. Increase the heat to medium-high and bring it all to a boil. Add in your rice and cook while stirring occasionally, for about 2 minutes. Reduce the heat to medium-low, cover, and allow it all to simmer until the rice is tender,which should be approximately 15 to 20 minutes.
  5. The next step is to preheat your oven to 375°F. Stir your shrimp, cherry tomatoes, and parsley into your cooked rice mixture. Cover the pot and continue to cook until the shrimp become pink and quite firm, which should take about 10 minutes. At this point, remove the pot from the heat, uncover it, and let it cool for 10 minutes.
  6. Next, spoon the rice mixture into the pre-cored tomatoes that you placed into a baking dish. Place approximately ½ cup of the rice mixture in each tomato.
  7. In a small microwave-safe bowl, melt your remaining 1 tablespoon of butter on high and stir in your bread crumbs and the remaining ¼ teaspoon of salt. Sprinkle this on top of the rice mixture.
  8. Bake until the topping is of a golden brown coloration, which should take about 15 to 20 minutes. Garnish the tops with fresh chives and enjoy!

Note:

When it comes to shrimp-stuffed creole tomatoes, the possibilities are endless. Whether you’re looking for an appetizer or a main dish, this recipe is sure to please. Here are some of our favorite serving suggestions: As an appetizer: Serve shrimp-stuffed creole tomatoes as part of a larger spread, alongside other hors d’oeuvres like cheese and crackers or veggie plates. As a main dish: Serve shrimp-stuffed creole tomatoes as a main course, alongside a simple salad and some crusty bread. As a side dish: Serve shrimp-stuffed creole tomatoes as a side to complement another protein-rich main course, like steak or chicken.

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One of a Kind Shrimp Etouffee Recipe

 

This Shrimp Etouffee dish may not be the simplest or easiest recipe you come across but it is oh so enjoyable. As stated in the original recipe which can be found here, this is a “Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.” We couldn’t have put it better ourselves.

So save this one for a beautiful Saturday or Sunday afternoon and surprise the whole family with this hearty dish!

Ingredients

  • 2tablespoon canola oil
  • ¼cup flour
  • 2Tablespoons butter
  • ½cup green bell pepper diced
  • ½medium onion diced
  • 1/3cup chopped celery (about 1-2 sticks)
  • 2teaspoons minced garlic
  • 1teaspoons thyme fresh or dried
  • 1bay leaf
  • 1cup chopped tomatoes
  • 2teaspoons Creole seasoning
  • ½teaspoon smoked paprika
  • 1teaspoon Worcestershire sauce
  • 2cups Shrimp stock (sub with water)
  • 1pound shrimp (peeled and deveined) reserve shrimp shells
  • 2-3Tablespoons chopped parsley
  • 2green onions chopped
  • 1 teaspoon Hot sauce optional

Instructions

Shrimp Stock

  1. Add a teaspoon or 2 of butter or oil to a sauce pan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns.    Add about 5 cups of water to it.
  2. Bring to a boil, lower heat and let it simmer for 20 minutes
  3. Remove from heat and strain using a sieve. Set stock aside.

Etouffee

  1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color.  Don’t walk away from the stove during this process. It might burn.
  3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  4. Then add, garlic, thyme and bay leaf – continue stirring about 2 minutes.
  5. Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
  6. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
  7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  8. Stir in, green onions, and chopped parsley.
  9. Serve over hot cooked rice.

Recipe Notes

  • Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.