Shrimp Creole III

Reviews More Reviews

Most Helpful Positive Review

Dec 15, 2003

THIS RECIPE IS A BELIGHTFUL MIX OF FRESH VEGETABLES AND SHIMP. I USED FOR 8 SERVINGS AND USED ONLY ONE CAN OF TOMATOE PUREE AND LESS WATER, ALSO I USED TWO TEASPOONS OF FLOUR. THIS MADE THE TEXTURE OF THE BROUTH PERFECT.

—JHAWLEY

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Most Helpful Critical Review

Apr 25, 2013

This is similar to my version, except that i would be using vermouth vs white wine,( just a little perkier), and chili powder and cayenne (same as hot sauce) instead of the cajun seasoning. I also throw some sliced mushrooms in. I have had it served at a restaurant plus peas and carrots (sweetens the dish) and zucchini. yummy! a garden of flavors to feed the soul. In my book this tops the charts! I will serve lemon wedges along side of my fish dishes as the lemon is a great freshener and opens the palette. I noticed a comment that is my only last thought that is important to me... sauté the shrimp with your oil, either butter or olive oil and the chili powder. it will seal the shrimp guaranteeing they will stand out in the finished product.

—Jody Agerton

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40 Ratings

Feb 04, 2007

This is excellent. I wouldn't say it is spicy, but has a great flavor. Next time I might add a little more cajun seasoning. Thanks for a great recipe!

—PURDUECHICK02

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Mar 02, 2006

Very tasty and not difficult at all. I did use chicken broth instead of water. That was the only change I made. Made it last night... having leftovers tonight and can't wait! I love when after dinner my husband says "That's a keeper!" Thanks for the "keeper"!

—LisaRL

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Aug 11, 2003

Great blend of flavors! Even the kids liked it!

—MARSHAT1021

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May 24, 2010

Made this recipe as written. The kids and I loved it. Husband said it was good but too watery. I think he didn't use enough rice to soak up the yummy sauce! I will make this again.

—Betty B.

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Nov 02, 2008

this was good. i added 2 slices of lemon and let them simmer in the sauce then i removed them w/ the bay leaf. my grandma taught me that. also used homemade shrimp stock instead of the water for more flavor. chix stock would work fine too

—MI$$DREA

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Nov 22, 2005

Easy to make and delicious flavor. I chose to make the sauce without cooking the shrimp in it. Instead I sauteed the shrimp in butter and cajun spices and served it on top.

—J Law

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Nutrition

Calories
448 kcal
22%

Carbohydrates
32.8 g
11%

Cholesterol
259 mg
86%

Fat
16.8 g
26%

Fiber
2.9 g
11%

Protein
38.5 g
77%

Sodium
1007 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Creole III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 448
** Calories from Fat: 152

% Daily Value *
** Total Fat 16.8g 26 %
** Saturated Fat 2.5g 13 %
** Cholesterol 259mg 86 %
** Sodium 1007mg 40 %
** Potassium 822mg 23 %
** Total Carbohydrates 32.8g 11 %
** Dietary Fiber 2.9g 11 %
** Protein 38.5g 77 %
** Sugars 6.2g
** Vitamin A 24 %
** Vitamin C 43 %
** Calcium 17 %
** Iron 79 %
** Thiamin 26 %
** Niacin 117 %
** Vitamin B6 25 %
** Magnesium 33 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.