Reviewed: Jul. 11, 2005

the crab & shrimp sauce is great, could be creamier, but given that it's low carb, ite still great!

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Reviewed: Oct. 6, 2004

I really enjoyed this recipe. Instead of the Cajun seasoning, I used Old Bay because I had little ones eating it as well and didn't want it to be too spicy. Everyone loved it. The sauce is great and it would go well served over pasta, however I made rice pilaf.

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KALOCKALOCKA

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Reviewed: Sep. 3, 2004

I used this recipe as a special in my restaurant with some small changes, and the feedback was fantastic. My changes were only to add some diced onions and bell peppers to the sauce (Sauteed) and then finish it off with some bread crumbs to brown under the broiler. Great way to get rid of some extra grouper and crab meat!

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BONEFACE

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Reviewed: Apr. 22, 2004

I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then added the butter and cream to a saucepan where i added some off the counter creole seasoning (at least that was what was on the packet) and tossed in a small piece of andoule sausage for flavor. I added the parsley about a minute before it was done to help preserve is body. This was a much better way to combine the flavors. 1 tsp is too little on the seasoning to. keep adding until the flavor suits you.

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BMRITTER

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Reviewed: Apr. 21, 2004

With all the "heavy cream" confusion, I ditched it and went for my healthy favorite, fat-free sour cream. About 3/4 cup stirred in with the seasoning worked nicely. Also, to the sauce, I added some grated garlic (cooked with the butter and mustard) hot sauce, dill, and a dash of worcestershire. This was quite good, although I took someone up on the suggestion of serving it over rice, and wish I wouldn't have taken away from the other flavors. Garlic salt added into the rub will also give the fish more flavor. Thanks for the recipe. Will make again!

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KIMBERLY KAY

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Reviewed: Nov. 10, 2003

This was so good. I used 1/2 pound fresh shrimp and cut up. I also added mushrooms and served over wild rice. We will be having this again.

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Gulf Breeze Florida

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Reviewed: May 26, 2003

I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? After the ingrediants it's never mentioned again. I kind of assume that it goes in the "Creamy Crab and Shrimp Sauce" but I've been wrong before.

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