The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 24, 2009
Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 17, 2008
My husband and I both thought this had a really good flavor. I did add onions and saute with the mushrooms and used fat free half and half instead of cream. I expected this sauce to be thicker, and even doubled as some reviewers suggested, but was a little disappointed in it's thinness. We served with seared tuna steaks and herb pasta. Hubby is requesting again with more shrimp and serving over pasta.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 9, 2008
I just made this and it is fabulous over blackened red snapper. I added a few drops of Tabasco to the final simmer and doubled the recipe, as many reviewers had suggested. The mild flavor of this sauce is perfect against the spicy blackened red snapper. I served it with fresh steamed broccoli and brown rice.
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Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA
Living In: Waunakee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 31, 2007
Wow! Fabulous! Most Excellent .... all the above and more. I used way too much shrimp but whose complaining, should have doubled the mushrooms. I did use the baby bellas - the strong mushrooms were great with the sauce. I was afraid the simmering with the shrimp in the sauce would have made them tought but not so. It was a great New Year's Eve dinner. thank you
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Cooking Level: Expert

Living In: Salem, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 19, 2007
Loved it! We had it over cedar plank salmon. Fantastic! The measurements say 1/4 cup of butter and then says to use 1 teaspoon for saute and 2 teaspoons for sauce. Should actually read 1 tablespoon for saute and 3 tablespoons for sauce. Again, this was a great addition to our meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 2, 2007
This recipe turned out great! I did not have Madeira wine, but it still came out delicious. I put it on top of blackened chicken, and my husband loved it.
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Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Jun. 16, 2007
This looked like a 25.00 plate at a fancy restaurant! Very quick & inexpensive to make!
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Cooking Level: Expert

Home Town: Napa, California, USA
Living In: Carlsbad, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 12, 2007
Sumptuous and a genuine celebration of Cajun cooking!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 20, 2006
The flavor is wonderful...I gave this 4 stars only because I didn't include the shrimp, didn't have any. I actually served this over some Chicken & Spinach patties. WE LOVE IT!!
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Cooking Level: Intermediate

Home Town: Appomattox, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 17, 2006
I felt that it needed more "spice" and needed to be thicker. It was still good but I had to add lots more spice and next time I will try and make it creamier.
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Home Town: Lee's Summit, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 18, 2006
Absolutely fabulous. I used the inexpensive version of the wine and it tasted great. Super easy to make and would go well over creps too.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 7, 2006
This sauce is unbelievable!! Don't change anything except how much you make, MAKE EXTRA, you'll be glad you did. I serve this sauce with blackened tilapia along with sauteed asparagus and rice pilaf (the sauce is good with the rice, too!) My family begs for this fabulous meal almost every day of the week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: May 11, 2006
I made this with peel-and-eat shrimp as that's all they had at the store, and served it over grilled Cajun tuna. I wasn't sure about buying Madeira wine specifically for this recipe, but I am so glad I did. It was absolutely delicious. Thanks so much!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 18, 2006
I used this with a blackened fish recipe I got from here. This was really good with the blackened fish. My whole family thought it was a great sauce.
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 21, 2006
I added a little shredded cheese, it was wonderful over mahi mahi
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Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2005
Fantastic. I added some fresh parsley to finish it off. I wouldn't change anything.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 9, 2003
Used this over Pan Fried Blackened Orange Roughy and was truly impressed. The taste were so different but both very delicious. The tastes complimented each other one did not over power the other.THANKS
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Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 7, 2003
Excellent!! I doubled the cream for a bit more sauce. My family requested this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 25, 2003
This receipe was fantastic. Served it over pan fried flounder - My husband thought he was in heaven. I felt like I was eating at Commander's Palace in New Orleans. Easy and quick. This receipe is definitely a keeper.
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