Reviewed: Nov. 8, 2009

Bland, bland, bland. I also thought that there was too much onion and bell pepper. I had to add more water to the recipe as well. I think I will try this recipe again but make a few changes.

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Michelle

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Reviewed: Sep. 21, 2009

I made this after trying recipes and my family loved it. I will definitely make this again.

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Cindy

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Reviewed: Aug. 2, 2009

Love it. I will definitely make this again.

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NBSCORPIO3

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

This was great! Followed the recipe exactly and the flavor is really good. I make this frequently. My boyfriend really liked this as well. I've made quiet a few recipes from here and some recipes he has made fun of me for even attempting but this isn't one of those. It's a favorite of ours. Thanks.

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satxcaser

Cooking Level: Intermediate

Home Town: Zehlendorf, Berlin, Germany

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 23, 2009

This is my first time rating a recipe, but I can't give this one enough stars. OMG!!!!!!!!!!!!!!!!! This is, as my teenager says, "Off the chain"! That gravy is so full of flavor, it could stand on its own. I follow the recipe as stated & served over cheesy grits. The only complaint my kids had was it was too hot to eat as fast as they wanted to. (Hot off the stove) I can't wait 'til my husband gets back in town so he can try it. He's picky, but I know he'll love it. This one is definately on my list of family favorites! Thank you so much for taking the time to submit this recipe.

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Teshia

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Reviewed: Mar. 6, 2009

This was very easy to make and tasted delicious. I would have preferred it to be a little more runny, more of a gravy consistency but I could just add more chicken stock next time. Served over white rice.

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Lynda

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Excellent flavor! My oldest who is a very small eater actually went back for seconds. The rice did seem to dilute the flavor of the gravy so next time I will most likely serve it over biscuits.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 27, 2009

really easy and really good. surprisingly not to salty.

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Feb. 3, 2009

this recipe is great!! my super picky husband agrees.followed just as printed.thanks

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flowergirl

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Reviewed: Jan. 16, 2009

Ok...the roux was easy to make. But I agree with some other reviewers that this was too bland. I had to add some Old Bay to it. I guess it just wasn't what I was expecting.

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AmyA26

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Midland, Texas, USA

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Reviewed: Nov. 3, 2008

This is a fantastic recipe! I agree with previous reviews that it does need more seasoning. I added Adobo, celery salt, and some cayenne for more flavor and it was fabulous! Also, I recommend that if you put this over grits, use a half and half mixture of water/milk when cooking the grits for a creamy texture. All in all this recipe is delicious!

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Carmen74

Cooking Level: Expert

Living In: Savannah, Georgia, USA

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Reviewed: Sep. 11, 2008

I was looking for a great comfort food recipe and this was a hit. My husband loved this. I served it over Pillsbury biscuits and it was amazing. Initially I was nervous about making a "roux" but it was painfully easy and it was amazing how quickly I made an amazing gravy that could be a meal with biscuits. I added lots of green peppers, chopped tomato and onion to give us a good dose of veggies too.

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Tiffany

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Reviewed: Jul. 22, 2008

Thanks for a wonderfully easy recipe. I made this tonight and it is absolutely excellent. I used one stick of unsalted butter, and only a small pinch of salt with the shrimp. I made creamy grits using chicken stock and boiled the shrimp tails in the stock, strained the broth for 3.5 cups, add .5 cup of water and 1 cup of half and half for smooth, velvety grits. Delicious for sure.

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shrimpstuffedmanicott

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

This was very tasty! I didn't have grits so I used white rice cooked with a bit of soy sauce. Delicious, thanks!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Jul. 2, 2008

This may be authentic, but it's still a little blase. The sauce was good, if a bit bland, and I'd definitely season the grits (if you have chosen grits for your base). I think it would be spectacular over seasoned potato wedges (it needs a little 'kick'), but then it might lose its traditional-deep-south-appeal.

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hzajc

Cooking Level: Expert

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Reviewed: May 28, 2008

A friend served this to us and we were in heaven. Being a New Yorker this is a new dish for me. He served it with grits and it was truly a winner. I am ready to make it for my company now. Other reviews suggest adding spices, don't.

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NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

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Reviewed: Apr. 24, 2008

Very good recipe. Hubby liked it lots. we added cajun seasoning for flavor. we put it over fettucini noodles, we both agree it would be better over rice. I doubled the sauce but now feel that was not necessary as it spread the shrimp too thin. overall, very good

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Mar. 9, 2008

Really good, my husband loved it. I will definately add a little spice next time to give it a kick but it was very good and I know the leftovers will be great! Tip for those who feel it is a little watery... I scooped my shrimp out and boiled the sauce to reduce and thicken it and then dumped the shrimp back in. So they were cooked perfectly!

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MrsBella08

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Reviewed: Mar. 8, 2008

Very, very good. It was my first time browning a roux and it took a long time, more like 20 minutes to get it dark brown. When I first started the roux I didn't think it looked thick enough, so I added some more flour and the end result was just about the right thickness. I used leftover Cajun spiced shrimp and a little shake of Cajun seasoning in the sauce. The finished product was great. I served it over Gouda cheese grits.

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