date: 2020-08-10T10:37:59.489Z image: https://img-global.cpcdn.com/recipes/39fea79984f06212/751x532cq70/mikes-shrimp-creole-bayou-swamp-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/39fea79984f06212/751x532cq70/mikes-shrimp-creole-bayou-swamp-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/39fea79984f06212/751x532cq70/mikes-shrimp-creole-bayou-swamp-sauce-recipe-main-photo.jpg author: Herman Berry ratingvalue: 4.3 reviewcount: 14693 recipeingredient: - " Creole Shrimp Sausage Bayou Swamp Sauce Supplies" - " FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp shell in deveined rinsed" - " Kosher Salt 3 tbs Granulated Sugar for the shrimp brine" - " FOR THE BAYOU SWAMP SAUCE 1 large Lemon cut in half reserve half for shrimp boil" - " 4 oz Quality UNSALTED Butter like Tillamook" - " PreCooked Smoked Andouille sliced at angle" - " Red Tabasco extra to taste" - " Seafood Broth" - " Jarred Minced Garlic" - " Each Creole Seasoning Cayenne Pepper Old Bay Seasoning Paprika Red Pepper Flakes Black Pepper Onion Powder" - " Italian Seasoning" - " Medium White Onion chopped" - " large Stalks Celery with leaves chopped" - " Chives chopped" - " Medium Green Bell Pepper chopped" - " Bottle Red Tabasco Or Louisiana Hot Sauce for serving" - " Chopped Fresh Parsley Chives for plate garnish" - " Lemon Pepper" - " FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid" - " large Plastic Bowl for brining shrimp" - " large Strainer" - " Bread" - " FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread 3 thick sliced" - " Garlic Butter Mixture" - " FOR THE GARLIC BUTTER SPREAD 2 sticks 4 oz Unsalted Tillamook Real Butter room temp" - " Shredded Parmesan Cheese" - " Pured Garlic" - " Extra Virgin Olive Oil" - " Each Dried Parsley Dried Chives" - " Each Italian Seasoning Red Pepper Flakes" - " Creole Seasoning" - " Lemon Pepper" - " Onion Powder" - " Granulated Garlic" - " Paprika sprinkle optional" recipeinstructions: - "Chef's Note: Other than the brining process, do not add any additional salt to this dish. The Lemon Pepper, Hot Sauce, Creole and Old Bay Seasonings will each have plenty of sodium within them." - "For shrimp brine" - "Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved." - "Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36° - 40° to be effective. Also, add just enough cold water to totally cover shrimp. Your shrimp are now dethawing and brining in this mixture. This method will plump your shrimp and lend that delectable fresh snap to them we all crave. Allow shrimp to brine for 2 hours." - "Following brine - preheat oven to 350°" - "For vegetables, spices and bayou swamp sauce" - "Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon. Also, slice pre-cooked Andouille Sausage into bite sized pieces at a slant or angle." - "In a large pan with tight fitting lid, place all other ingredients [except for shrimp, garnishments other lemon half] and simmer 1/2 hour stirring regularly." - "In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil. Leave lemon half in pot. Add shrimp for 3 minutes. Drain shrimp in strainer immediately and quickly run cold water over shrimp to halt the cooking process." - "Quickly peel shrimp and add to simmering Bayou Swamp Sauce. Let simmer on low for 2 minutes. Your shrimp will absorb the Creole seasonings as they tighten up. Stir occasionally." - "Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives." - "Chef's Note: Make certain you stir this dish well before serving each bowl. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped. At that point, all the oil from the butter will rise to the top." - "For your garlic spread" - "Evenly slice French Bread into 3" thick slices." - "Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be." - "Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired." - "Bake 15 minutes at 350° or, until they're crispy and golden brown. Be careful to not over bake." - "Enjoy!" categories: - Recipe tags: - mikes - shrimp - creole katakunci: mikes shrimp creole nutrition: 300 calories recipecuisine: American preptime: "PT14M" cooktime: "PT30M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to make a special dish, mike's shrimp creole & bayou swamp sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious. Mike's Shrimp Creole & Bayou Swamp Sauce is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Mike's Shrimp Creole & Bayou Swamp Sauce is something that I have loved my whole life. They are nice and they look wonderful. To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's shrimp creole & bayou swamp sauce using 35 ingredients and 18 steps. Here is how you can achieve it. ##### The ingredients needed to make Mike's Shrimp Creole & Bayou Swamp Sauce: 1. Take Creole Shrimp - Sausage - Bayou Swamp Sauce & Supplies 1. Make ready FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in - de-veined - rinsed] 1. Make ready Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine] 1. Prepare FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil] 1. Prepare [4 oz] Quality UNSALTED Butter [like Tillamook] 1. Take Pre-Cooked Smoked Andouille [sliced at angle] 1. Take Red Tabasco [+ extra to taste] 1. Take Seafood Broth 1. Prepare Jarred Minced Garlic 1. Prepare Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder 1. Take Italian Seasoning 1. Take Medium White Onion [chopped] 1. Get large Stalks Celery [with leaves - chopped] 1. Get Chives [chopped] 1. Make ready Medium Green Bell Pepper [chopped] 1. Prepare Bottle Red Tabasco Or Louisiana Hot Sauce [for serving] 1. Prepare Chopped Fresh Parsley & Chives [for plate garnish] 1. Make ready Lemon Pepper 1. Take FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid 1. Make ready large Plastic Bowl [for brining shrimp] 1. Get large Strainer 1. Make ready Bread 1. Prepare FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced] 1. Prepare Garlic Butter Mixture 1. Make ready FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp] 1. Take Shredded Parmesan Cheese 1. Make ready Puréed Garlic 1. Prepare Extra Virgin Olive Oil 1. Prepare Each: Dried Parsley & Dried Chives 1. Make ready Each: Italian Seasoning & Red Pepper Flakes 1. Make ready Creole Seasoning 1. Make ready Lemon Pepper 1. Make ready Onion Powder 1. Prepare Granulated Garlic 1. Take Paprika [sprinkle optional] ##### Instructions to make Mike's Shrimp Creole & Bayou Swamp Sauce: 1. Chef's Note: - - Other than the brining process, do not add any additional salt to this dish. The Lemon Pepper, Hot Sauce, Creole and Old Bay Seasonings will each have plenty of sodium within them. 1. For shrimp brine 1. Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved. 1. Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36° - 40° to be effective. Also, add just enough cold water to totally cover shrimp. - - Your shrimp are now dethawing and brining in this mixture. This method will plump your shrimp and lend that delectable fresh snap to them we all crave. - - Allow shrimp to brine for 2 hours. 1. Following brine - preheat oven to 350° 1. For vegetables, spices and bayou swamp sauce 1. Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon. - - Also, slice pre-cooked Andouille Sausage into bite sized pieces at a slant or angle. 1. In a large pan with tight fitting lid, place all other ingredients [except for shrimp, garnishments other lemon half] and simmer 1/2 hour stirring regularly. 1. In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil. Leave lemon half in pot. - - Add shrimp for 3 minutes. Drain shrimp in strainer immediately and quickly run cold water over shrimp to halt the cooking process. 1. Quickly peel shrimp and add to simmering Bayou Swamp Sauce. Let simmer on low for 2 minutes. Your shrimp will absorb the Creole seasonings as they tighten up. Stir occasionally. 1. Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives. 1. Chef's Note: Make certain you stir this dish well before serving each bowl. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped. At that point, all the oil from the butter will rise to the top. 1. For your garlic spread 1. Evenly slice French Bread into 3" thick slices. 1. Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be. 1. Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired. 1. Bake 15 minutes at 350° or, until they're crispy and golden brown. Be careful to not over bake. 1. Enjoy! So that is going to wrap this up with this exceptional food mike's shrimp creole & bayou swamp sauce recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!