Creole Sautéed Summer Squash and Zucchini

Sweet Daddy D's Creole Sautéed Summer Squash and Zucchini
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Combine sliced summer squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
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  1. Peel and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization to occur and cook down slightly.
  12. After about 20 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
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Shrimp Creole

Sweet Daddy D's Shrimp Creole
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Servings
8People
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  1. Peel and rinse shrimp; pat dry; mix w/ 2 TBS creole seasoning; set aside. Crush tomatoes by hand into a strainer and set aside. Reserve liquid.
  2. In a heavy Dutch oven, heat butter over medium heat until bubbling; add veggies and sauté for about 15 minutes until starting to caramelize. Add garlic, mix well and sauté until aromatic - about 2 minutes.
  3. Mix in flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
  4. Add the tomatoes and sauce and mix well. When starting to simmer, add about 2/3 of the seasonings, both bay leaves, sugar and Worcestershire sauce. Mix well.
  5. Add in 2 TBS lemon juice, lemon slices and about 2/3 of the seafood stock. Mix well and bring back to a heavy simmer; lower heat to a slight simmer on medium low - cook for 30 minutes uncovered, stirring often while it thickens.
  6. After 30 minutes cover dutch oven and continue to cook on low for another 30 minutes stirring often so it does not stick. We are looking for a thick, smooth sauce so remove cover or leave cover on depending on how the thickening is coming along. If it gets too thick, add some more stock, if its not thick enough simmer with the cover off.
  7. At this point taste for seasoning. Add more if needed but remember that the shrimp will soak up a lot of the seasoning and salt so its fine if it seems over seasoned at this time. If you are not ready to eat yet, you can just let it sit in the pot covered now. You can even refrigerate up to overnight, then 15 or 20 minutes before you are ready to eat, go on to the next step.
  8. Increase the heat to med/high until just starting to simmer then add the shrimp. Mix well. Cover the dutch oven and cook for 5 minutes then turn off the heat and let sit for 5 more minutes.
  9. Serve over rice sprinkled with green onions on top.
Recipe Notes

Most commercial creole seasoning contains salt, so keep that in mind when using it. This recipe was developed with salt free creole seasoning, so you may not need as much salt depending on your creole seasoning.

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