i've tried these recipes %26amp; they were so good...
Shrimp Creole
2 lb Fresh shrimp, heads off
1/2 ts Ground black pepper
1 qt Water
1/2 ts Ground white pepper
1/2 c Vegetable oil
1 tb Fresh thyme or 2 t dried
3 ea Med. yellow onions, chopped
1 tb Fresh basil or 2 t dried
2 ea Large bell peppers, chopped 1 1/2 ts Sugar
5 ea Celery ribs, chopped fine
5 ea Bay leaves
10 ea Lge. tomatoes, peeled%26amp;seeded
1 c Green onions, chopped
2 ts Salt
1 c Parsley, chopped
1 ts Ground red pepper
Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce, it can be prepared 1 or 2 days in advance and stored in the refrigerator When you are ready to serve, return the sauce to a simmer andadd the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more.Serve on flat plates over beds of rice.
Bourbon Chicken
4 chicken breasts
4 fl. oz. soy sauce
1/2 cup brown sugar
1/2 tsp. garlic powder
1 tsp. ginger
2 tbsp. onion flakes
3/8 cup bourbon
Mix all marinade ingredients and pour over chicken. Marinate overnight. Bake at 325, basting frequently for 1-1/2 hours or until well browned. If you double the recipe make sure that the chicken is in a single layer.What is a really good recipe for shrimp creole and bourbon chicken?
Easy Shrimp Creole:
30 min 15 min prep
4 servings
2 lbs medium shrimp, peeled
2 tablespoons butter
1 medium sweet red pepper, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cans cajun-style stewed tomatoes, undrained
Garnish
chopped green onions
salt and pepper
1. Saute shrimp for 3-5 minutes in 2 tablespoons of butter (more if needed) until pink.
2. In another pan, saute peppers and garlic in olive oil over medium high heat, stirring constantly, until tender.
3. Add tomatoes: bring to a boil.
4. Reduce heat and simmer for 8 minutes.
5. Add shrimp and cook for 2 minutes or until heated through.
6. Salt and pepper to taste.
7. Serve over rice, cornbread, French bread, pasta, or cous cous.
8. Garnish with chopped green onion.
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Bourbon Chicken:
35 min 15 min prep
4 servings
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.
I found a couple of recipes for you, that look terrific! I haven't tried them myself, unfortunately, but they both got great reviews by people who have! I hope this helps!
Here are the links:
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.epicurious.com/recipes/recipe鈥?/a>
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