Reviewed: Dec. 15, 2005

very good. Thanks!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Sep. 30, 2005

This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!

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DDMARTIN91

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Reviewed: Jul. 20, 2005

I made this recipe last night for my boyfriend for our 3 year anniversary and we both loved it! I used Creole seasoning b/c I didnt have any Cajun, but it turned out great. I used about a tablespoon and a half and it added just the right amount of kick. This dish tasted just like a favorite of ours at the restaurant, Bahama Breeze. I will definitely make this again!

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COURT3312

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Reviewed: Jul. 19, 2005

The sauce tasted like gravy to me, so I didn't think it was very good.

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babyluv26

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Reviewed: Nov. 1, 2004

Made this at my husbands birthday dinner request.Although I used a different sauce recipe this was a great guide for the amount of cajun spice to add. I cut it down to 1 tblsp. and it was perfect for us. I used cooked shrimp and must have sauteed it too long because it was rubbery. Next time I'll start with raw shrimp. We loved it! My husband had leftovers of it the next day and keeps asking when I will fix it again!

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Turtley

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Reviewed: Aug. 4, 2004

I didn't like it very much. I thought it was too salty...and I didn't even use the whole 2 tbsp of cajun seasoning. I probably won't make this again.

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 20, 2003

We didn't think it was extremely spicy; Very yummy- great dish- maybe needed some veggies?

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KATRICK1

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Reviewed: Jul. 10, 2003

Wow! Great recipe. Love the spice. Used a little less flour than called for.

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MICHELLEWESTLUCKY

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Reviewed: Jun. 15, 2003

Awesome!!! Everyone loved this one...

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MFM151

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Reviewed: Apr. 6, 2003

i tired this recipe for supper tonight and i really did not enjoy it. this is definately not going to stay in my recipe box!

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CHILIPEPPER_

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

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Reviewed: Nov. 26, 2002

Excellent, but really spicy! I made this last night and even the leftovers are good today. Will definately keep this one. Unless you are the kind of person who enjoys breaking a sweat during meals though, I would suggest cutting back on the Cajun spice a bit.

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TAMMY C

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Reviewed: Sep. 13, 2002

Very tasty and spicy! Next time I will use a little less cajun seasoning - probably only 1 tbsp. To avoid the "flour taste" as one reviewer had, add more butter or margarine to cook the flour. I added some snap peas to the dish for more color. Definitely a keeper recipe!

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Jennifer K

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 30, 2002

I FELT THAT THE SAUCE WAS TOO THICK, & TASTED FLOURY. NOT A KEEPER!

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ANNIEEPEA

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Reviewed: Jul. 31, 2002

Pretty good... the flour adds more of a "gravy" flavor in stead of a "sauce" flavor...

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H SCOTT

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Reviewed: Apr. 16, 2002

My fiance and I loved this recipe. He even took some to work (which he never does!!) It is definately a keeper. I lowered the Cajun seasoning by half. Thanks for the great recipe!!!

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