Recipe by sal
"This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking."
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uncooked white rice
green bell pepper, chopped
1 1/2 cups
fresh mushrooms, sliced
1 (16 ounce) can
1 (15 ounce) can
1 (4 ounce) jar
diced pimento peppers, drained
Pretty yummy.....needed to add some more spice though.
this is absolutely the worst shrimp creole i have ever eaten. don't bother.
Husband likes spicy, so will likely add some more chili powder next time.
I loved it! But to good from pretty good to great, it did need some extra seasoning. As others have said it needed a bit more seasoning. I seasoned the shrimp with garlic salt and black pepper. I also added a bay leave, red pepper flakes, and a splash of white wine to the sauce, then I let it simmer for twenty minutes longer. It was amazing.
This recipe is awesome! Delicious! Husband and parents LOVE it! I give it a bit more flavor by sauteing the shrimp in butter with chopped garlic (the canned stuff is really easy), and adding about a teaspoon of cayenne to the mix. Sometimes I up the chili powder just a bit, but it really isn't necessary if you add the cayenne.
This recipe was okay except I thought it could use a little bit more flavor and less chili powder... I like all the veggies it included.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Creole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 250
** Calories from Fat: 39
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