I had to cook bacon just to render the grease and since I doubled the recipe I still didn't end up with enough so i used half olive oil. I also used only 2 cups of water because thats all I could fit in the saucepan and after reading reviews about it being watery I'm glad I did. The sauce was very tasty but we would have liked for it to be a bit more spicy.

I honestly think I hyped myself up when I planned on cooking and dining on this recipe. Looking at the ingredients I was anticipating a more savory, sweet flavor and I just very let down after my first plate. Nothing special is all I can say. I do agree with most of these reviews, The recipe is extremely "saucey." I do love shrimp, but I more than likely won't choose to use the recipe again. Actually...I'm going to delete it from my recipe box right now.

I have made this recipe quite a few times and it always turns out great. I add Old Bay seasoning for more taste and everyone always enjoys it and asks for the recipe.

I have to agree with Dreginek on this one. I didn't even rescale it as it was just for my wife and myself. We both agree with the observation that there is way too much liquid. Maybe draining some off the tomatoes would have helped, but we don't think so. We also thought it was too bland. This may have also been due to the water.

This is an real creole recipe, very similar to the one I've used with success for years. The bacon fat cooked into the flour makes a 'roux', olive oil doesn't make a roux. I have a jar of browned flour (la farine brulee) that I use with fat for making roux. I know, I'm being picky - it would be just dandy make with olive oil. I would hot it up for my family but everyone's taste buds are different and you can add, not subtract. A bottle of hot sauce or dried hot peppers can always be on the table for those would wish it spicier. Thanks for sharing this fine recipe.

My husband just said "this is one of your bests". I followed someone elses advice and cooked the peppers (yellow and red-we don't like green), onions and garlic in olive oil and butter first, then I added some bacon fat. I added a little red pepper flakes (4 shakes). I doubled the recipe and served it over brown rice. Next time I will add extra shrimp. Happily we have leftovers.

My husband liked this dish but agreed with me that it needed a bit more spice. It is very quick & easy, will make again.

It was great not to "pare down" a recipe so it would serve two people. I used olive oil instead of bacon fat and it was good. I will spice it up a bit next time just because we enjoy spicier. A keeper!

I used to make this recipe myself but without the green bell pepper, but I think adding it would make it perfect. Thanks

I'm not sure there is anything you can do to this recipe that would mess this up. It's foolproof and delicious!! Thanks for a wonderful recipe that is now in our weekly rotation.

Shrimp Creole has always been a mainstay in our southern family. I will have to say that adding the bacon to the mix is what really turns this dish into a gourmet crowd pleaser!We cook the shrimp for a maximum of 10 minutes,to avoid the rubbery texture. Also, we were lavish with the cayenne pepper.Served over white long grain rice . bon appetit!

Pretty good. Works quite well as leftovers too. I omitted the bacon fat. Served over rice to absorb the sauce that remains; I also tried wrapping it in lettuce but that was a mess and I don't think the lettuce flavor complemented the dish well.

This is a family favorite. I use olive oil instead of bacon fat because I very rarely have that on hand and then as others suggested browned the onionfirst. I also use red,yellow and orange peppers since I don't care for green. For that extra kick a dash of crushed red pepper. The left overs are even better.

I know someone's gonna kick me for this review but this was a near-disaster. Perhaps it's because I scaled this to serve 6 but no one was thrilled with this. I even cooked it longer and added addtl cornstarch to thicken but it was very liquidy and VERY bland. I even added some chili powder and a dash of cayenne per other suggestions to spice it up but we were still not happy. "Louisanna Shrimp Creole" also found on this site - we think - is much better. Ediable? Yes. But I almost cried as I tossed out the leftovers (alot)...esspecially since shrimp was involved. I wish I could brag this recipe up, but I just can't...but perhaps it would have worked better had I just done the 2 servings (but then, it wouldn't have fed my family). Ahhh, I guess you can't win them all!? Thanks just the same for posting.

The recipe was good, but we added some red pepper sauce to spice it up a bit. It was really easy and quick to make.

Family thought this was so yummy i have been waiting years for this recipe

This was very good. I added some cayenne pepper and a little bit of hot sauce as well. Very easy to make. Tasted a bit sweet, I guess it was due to the tomatoes.

My boyfriend and I really enjoyed this dish with white rice. It turned out perfectly and tastes great. The only thing I did differently is that I sauted the onions, peppers and garlic in a mixture of butter & oil before adding the flour into the butter/oil. I added oil to keep the butter from burning. I highly recommend this recipe..it's a keeper!