Easy Homemade Mike's Shrimp Creole & Bayou Swamp Sauce Recipe

Easy Homemade Mike's Shrimp Creole & Bayou Swamp Sauce Recipe

Easy Homemade Mike's Shrimp Creole & Bayou Swamp Sauce Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Mike's Shrimp Creole & Bayou Swamp Sauce here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Mike's Shrimp Creole & Bayou Swamp Sauce is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Mike's Shrimp Creole & Bayou Swamp Sauce is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Mike's Shrimp Creole & Bayou Swamp Sauce Recipe

  1. Creole Shrimp - Sausage - Bayou Swamp Sauce & Supplies
  2. FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in - de-veined - rinsed]
  3. 4 tbs Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine]
  4. FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil]
  5. 3 stick [4 oz] Quality UNSALTED Butter [like Tillamook]
  6. 1 lb Pre-Cooked Smoked Andouille [sliced at angle]
  7. 1/3 cup Red Tabasco [+ extra to taste]
  8. 1/2 cup Seafood Broth
  9. 5 tbsp Jarred Minced Garlic
  10. 1 tbsp Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder
  11. 1/2 tsp Italian Seasoning
  12. 1 Medium White Onion [chopped]
  13. 3 large Stalks Celery [with leaves - chopped]
  14. 1/4 cup Chives [chopped]
  15. 1 Medium Green Bell Pepper [chopped]
  16. 1 (12 oz) Bottle Red Tabasco Or Louisiana Hot Sauce [for serving]
  17. 1/2 cup Chopped Fresh Parsley & Chives [for plate garnish]
  18. 1/3 tsp Lemon Pepper
  19. FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid
  20. 1 large Plastic Bowl [for brining shrimp]
  21. 1 large Strainer
  22. Bread
  23. FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced]
  24. Garlic Butter Mixture
  25. FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp]
  26. 1/3 cup Shredded Parmesan Cheese
  27. 2 tbsp Purթed Garlic
  28. 1 dash Extra Virgin Olive Oil
  29. 1 tbsp Each: Dried Parsley & Dried Chives
  30. 1/2 tsp Each: Italian Seasoning & Red Pepper Flakes
  31. 1/2 tbsp Creole Seasoning
  32. 1/4 tsp Lemon Pepper
  33. 1/2 tsp Onion Powder
  34. 1 1/2 tsp Granulated Garlic
  35. 1/2 tsp Paprika [sprinkle optional]

How To Make Easy Homemade Mike's Shrimp Creole & Bayou Swamp Sauce Recipe

  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.

  2. For shrimp brine

  3. Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved.

  4. Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36ë - 40ë 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.

  5. Following brine - preheat oven to 350ë

  6. For vegetables, spices and bayou swamp sauce

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives.

  12. 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.

  13. For your garlic spread

  14. Evenly slice French Bread into 3" thick slices.

  15. Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be.

  16. Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired.

  17. Bake 15 minutes at 350ë or, until they're crispy and golden brown. Be careful to not over bake.

  18. Enjoy!

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