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Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mike's shrimp creole & bayou swamp sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Shrimp Creole & Bayou Swamp Sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mike's Shrimp Creole & Bayou Swamp Sauce is something which I have loved my whole life. They are fine and they look fantastic.

Mike's Shrimp Creole & Bayou Swamp Sauce MMOBRIEN ALBUQUERQUE, NEW MEXICO This is a dish that's definitely more about the spicy broth. 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. Make a qt ofshellfish stock by placing unwashed shrimp shells in a pot.

To get started with this recipe, we have to 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. Get 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. Get 4 tbs Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine]
4. Take FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil]
5. Take 3 stick [4 oz] Quality UNSALTED Butter [like Tillamook]
6. Prepare 1 lb Pre-Cooked Smoked Andouille [sliced at angle]
7. Get 1/3 cup Red Tabasco [+ extra to taste]
8. Make ready 1/2 cup Seafood Broth
9. Take 5 tbsp Jarred Minced Garlic
10. Get 1 tbsp Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder
11. Take 1/2 tsp Italian Seasoning
12. Prepare 1 Medium White Onion [chopped]
13. Prepare 3 large Stalks Celery [with leaves - chopped]
14. Take 1/4 cup Chives [chopped]
15. Take 1 Medium Green Bell Pepper [chopped]
16. Prepare 1 (12 oz) Bottle Red Tabasco Or Louisiana Hot Sauce [for serving]
17. Get 1/2 cup Chopped Fresh Parsley & Chives [for plate garnish]
18. Take 1/3 tsp Lemon Pepper
19. Make ready FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid
20. Take 1 large Plastic Bowl [for brining shrimp]
21. Prepare 1 large Strainer
22. Take Bread
23. Prepare 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. Prepare 1/3 cup Shredded Parmesan Cheese
27. Make ready 2 tbsp Puréed Garlic
28. Get 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. Prepare 1/2 tbsp Creole Seasoning
32. Prepare 1/4 tsp Lemon Pepper
33. Make ready 1/2 tsp Onion Powder
34. Get 1 1/2 tsp Granulated Garlic
35. Take 1/2 tsp Paprika [sprinkle optional]

The specialties ranged from red snapper to shrimp creole to authentic pizza and Chinese cuisine. Many dishes were new to the area at the time, adding to the feel of an exotic fine-dining spot. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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!

Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Similar to Shrimp Étouffée, but with a tomato based sauce, this saucy Shrimp Creole will transport you to the balcony-lined streets of New Orleans. Note that this dish has kick—if you're not a fan. Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base.

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