This recipe was a first for me on a LOT of things. It was my first roux, my first creole/cajun dish, and my first time cooking shrimp. I followed the recipe for the most part, but since I didn't have any stewed tomatoes I used 1 can of diced canned tomatoes instead. And I had to swap cilantro for parsley, since I grabbed the wrong thing at the store
I read the other reviews about it being too watery and bland, and was worried since my canned tomatoes also had added liquid. So, instead of water I used hot V8 juice, and I only used about 1 cup.
As far as flavor, I definitely agree with other posts that some sort of hot spice/sauce is needed. I used cayenne and chili powder, but I think red pepper flakes, tabasco, or even a diced jalepeno would work. Without that, I think it would have been too bland.
The best part of this recipe though, is that it was pretty basic and easy (even for a first-timer), and even my shrimp-hating husband ate it and said he would eat it again. So, anything that gets Mr. picky to eat shrimp is a plus in my book.
I served it over lightly salted bulgur wheat. Rice, pasta, quinoa, potatoes would all work great too.
Was this review helpful?
2 users found this review helpful
This recipe was a first for me on a LOT of things. It was my first roux, my first creole/cajun...