Recipe by Pamela Shaw
"I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
2 (14.5 ounce) cans
1 (15 ounce) can
bay leaf, crushed
hot pepper sauce
medium shrimp - peeled and deveined
This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.
too saucy, needs the addition of sausage and possibly less tomato base. seems to be missing something. served with polenta which was decent. sort of a confused meal.
That was great! My boyfriend said it reminded him of being back home on the bayou. I followed suggestions from some of the others. I added one chopped green bell pepper. I used one 8 oz can of tomato paste, 1 14.5 oz can of stewed tomatoes and one 14.5 oz can of rotel. I didn't really measure the spices. Just dumped in cayenne and tabasco until it looked about right. I let it cook in the slow cooker on low for 6 hours and then added the shrimp and let it cook another 2 hours. It was perfect and pretty spicy. Thanks Pamela, I've been looking for some recipes that would taste like dishes my boyfriend used to eat in Louisiana.
This was good but next time I would cut down on the cayenne pepper. Served it New Year's Day.
Excellent...but I doctored a little...added 1/4 cup wine, a slpash of worshester, juice of a lime, can of Rotel, green and red pepper, less celery, cooked the sauce for an hour.....my sister says it was better than her real Cajun recipe
Really tasty creole recipe. I pretty much followed the recipe without any substitutions with the exception of using extra hot Rotel instead of crushed tomatoes. I would also recommend getting fresh shrimp from the seafood counter at your grocery store instead of the frozen kind. Frozen shrimp tend to give it a funny taste. Pour it over a bed of freshly made white rice and some hot buttered cornbread and you have yourself a meal made in cajun heaven!
Loved it! My husband really loved it. He loves spicy food so I doubled the Cayenne pepper and used Habenero Pepper sauce....and tons of it. He was in heaven. Not to mention that this recipe is actually rather heathly. What more could I want! Definitely use fresh shrimp if you can...I used half fresh and half left over frozen cooked shrimp I already had on hand and the fresh shrimp really did taste wonderful.
This was easy to prepare and very flavorful! Next time I will add scallops or crabmeat. I did cut the pepper sauce in half and the overall flavor was very balanced. Excellent. Can't wait to try this again to serve to friends and family!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp Creole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a quick shrimp bisque with spicy Asian flavors.
See how to make a simple, spicy marinade for truly memorable grilled shrimp.
An authentic Louisiana recipe for spicy Cajun stew.