Recipe by Judy Gaidosh
"This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it! I've also included crab and/or scallops in this recipe. Serve over rice."
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fresh red chile pepper
medium shrimp - peeled and deveined
We substituted chicken for the shrimp and it was excellent! Very tasty!
WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth.
This was excellent! I usually alter a recipe but I would not do anything to this one. The taste of the creole sauce is deceiving until the shrimp is cooked in. I served it over Uncle Ben's long grain wild rice which was a nice addition (my husband doesn't like white rice). Next time I think I am going to try a dirty rice.
I use this recipe all the time it's great
we added chicken and smoked kielbasa sausage, celery, and a touch of garlic! there were definitely no left-overs!
Yummy! Super easy meal to make!
This recipe was absolutely amazing! I was skeptical because the spice measurement was minimal;but the flavor was outstanding. The only thing I did different was to add a little chili paste for spice and imitation crab meat. Also, some starch to thicken sauce a bit. Don't judge the flavor of the sauce until you add your shrimp. That's when all the flavors come together. Can't wait to make it again.
This was wonderful! My husband is allergic to shrimp so I had to substitute chicken, and it still turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Creole I
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 415
** Calories from Fat: 118
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