World Recipes

Baked Shrimp Creole

Posted by Cookin Dad at recipegoldmine.com May 17, 2001

Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM  - from The Reynolds Kitchen

Shrimp Creole is nothing new to me, but I have never made it baked. We tried this a couple of weeks ago and it was really good! Everyone in the family loved it.

The only thing I did differently in this recipe is make my own Creole spice mixture because it is unavailable here in Taiwan. I actually brought back a bottle of it a few years ago, but I discovered a while back that it had gone bad (yuck!). Thanks for a delicious recipe!

P.S. I also suggest adding extra shrimp to this recipe like you did. Yummy, yummy!

4 sheets Reynolds Heavy Duty Aluminum
    Foil (12 x 18 inches each)
3 cups cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon Creole seasoning
2 to 3 teaspoons packed brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveined

Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.

Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.

Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal package, leaving room for heat circulation inside. Repeat to make four packets.

Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.

Serves 4.

Alligator Sauce Piquante

This is a Cajun recipe which makes a thick stew which is traditionally served over rice.

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.

Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; saute slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.

Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.

Serve over cooked rice.

NOTE: Any fowl or seafood can be used in place of the alligator meat.

Alligator Stew

2 quarts water or stock
3 pounds alligator meat, cubed
1 bay leaf
1 tablespoon Worcestershire sauce or hot pepper sauce
1 tablespoon salt
1/4 teaspoon pepper
3 cups skinned, quartered ripe tomatoes or
    1 large can tomatoes
1 cup rice  or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery

Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot. Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.

Alligator Etouffee

2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 can tomatoes
1 pound alligator meat, cut in thin strips
1 cup (2 sticks) butter
1/2 cup green onions, chopped
1/4 cup parsley, minced
Salt
Cayenne pepper
Black pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.

Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.

Alligator Balls

1 pound chopped alligator meat
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
2 teaspoons lemon pepper
1/4 cup bread crumbs
1 cup vegetable oil
1 egg
2 tablespoons finely chopped celery
2 tablespoons chopped shallots
1/2 teaspoon salt

Combine all ingredients, then form into 1-inch balls. Allow to set for 1 hour.

Dredge with flour and fry until brown. Serve hot.