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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's shrimp creole & bayou swamp sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Shrimp Creole & Bayou Swamp Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Mike's Shrimp Creole & Bayou Swamp Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Mike's Shrimp Creole & Bayou Swamp Sauce. This is a dish that's definitely more about the spicy broth. Those of us that have, usually find ourselves in desperate. Mike's Shrimp Creole & Bayou Swamp Sauce Step By Step.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mike's shrimp creole & bayou swamp sauce using 35 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Shrimp Creole & Bayou Swamp Sauce:

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

As one user stated, the sauce just tasted like tomatoes. Shrimp Creole - A comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce. Everyone has a recipe for it. Ingredients of Mike's Shrimp Creole & Bayou Swamp Sauce.

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.
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 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.
5. Following brine - preheat oven to 350°
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 350° or, until they're crispy and golden brown. Be careful to not over bake.
18. Enjoy!

Everyone has a recipe for it. Ingredients of Mike's Shrimp Creole & Bayou Swamp Sauce. You need of Creole Shrimp - Sausage - Bayou Swamp Sauce & Supplies. Mike's Shrimp Creole & Bayou Swamp Sauce This is a dish that's definitely more about the spicy broth. Those of us that have, usually find ourselves in desperate need of hot spices, salty thick broths, hearty meats and super thick slices of soft absorbant garlic bread.

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