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Creole Shrimp Salad by Amos MillerThe perfect main dish for brunch, a salad for dinner, or an appetizer! This New Orleans-inspired salad will please everyone who loves shrimp served in a deliciously refined way. Incorporating the traditional 'Holy Trinity' of Cresent City cooking (with a modest, yet elegant modification), celery, Bell pepper and, in this recipe,… |
3 votes
11965 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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SHRIMP AND CRABMEAT ETOUFFEE by Cecelia HeerSeveral weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I… |
1 vote
12207 views
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Shrimp-Red Snapper Creole by RecipeKingShrimp-Red Snapper Creole is a delicious spicy recipe for a Creole-style seafood dinner idea. Adding rice would almost make a full meal, optional. This is also a healthy, low calories, low sugars, low sodium, low carbohydrates, diabetic and WeightWatchers (7) PointsPlus recipe. Ingredients include a made from scratch sauce, Red… |
1 vote
3521 views
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Creole Crabmeat Pie by Amos MillerWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.… |
3 votes
5285 views
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Shrimp Bisque by Stacy ColtrinNow we are entering into another love of my, Creole-French cooking. Everything made fresh. This pureed bisque in classic Creole-French style is elegant enought for the most special occasion. I give it to my clients on my Etsy e art store. www.SantaFeWroughtIron.Etsy.com as a thank you for shopping at my store. |
2 votes
2360 views
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Spicy Shrimp & links by Katt HinesFried Hot Links with peper shrimp scampi |
1 vote
1510 views
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Stuffed Blue Crabs by Tina CDelicious Southern Cookin' |
1 vote
2136 views
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Crawfish Bisque by Just Cookin'This is a very time consuming process but well worth it. So delicious! If you don't have crawfish shells, you can make this into a dressing without the shells. It will taste good like that but just a little bit different than eating them from the shell. Sorry, no picture but hopefully the recipe speaks for itself. |
1 vote
2813 views
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