Reviewed: Oct. 20, 2009

this was ok but i have made others that were more flavorful and had better texture. i prefer the shrimp creole III recipe from this site because it is closer to my grandma's version. i ended up adding green onions and lemon juice to help it. i think making a roux and adding thyme would have helped also.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

LOVE this recipe!!! The taste is incredible.I made only a few changes because I didn't have all the ingredients. I added red bell pepper instead of celery and 1/2 tsp crushed red pepper and 1/2 tsp ground red pepper instead of cayenne pepper. I had no idea the taste would be so flavorful. Very spicy as the title states. Will definitely make again. Thank you for the recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D's

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2009

Simple to make, more than enough to feed the crowd, lots of spice, not so much flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

addy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

This recipe is fabulous! I made it with crushed tomatoes with green chiles, which gave it an extra kick. Also, I served on brown rice. Completely excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rose G

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

Spicy certainly describes this dish...I loved it but hubby wimped out on me. I wanted to make a take off of the New Orleans classic...Creole Shrimp and Grits so I served this over the Lemony Quinoa (on this site) and I felt it was absolutely fabulous. Made the Shrimp Creole following recipe exactly but next time I'll cut back on the cayenne pepper and hot sauce and add to my serving at the table. Very good!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily Tisdale

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2009

Easy to make and delicious. Respect the cayene portion.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAPT Pete

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

I was craving a spicy shrimp dish and this really hit the spot. I did get a little crazy with the recipe and once it was served over rice it was more like gumbo. I added a diced bell pepper, more garlic, sliced andouille sausage (reduced shrimp to 1 lb), and a can of black eyed peas I had on hand. I also added a splash of sherry vinegar which really helped brighten the tomato flavor. With a glass of pinot gris and a few hefty slabs of cornbread, this was one delicious meal. Will make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

Awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRPEPR108

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

A little too spicy for me, next time Iwould cut down on the cayenne pepper and hot sauce. I am from Louisiana and I enjoy spicy, but I was looking for a recipe that would compliment the shrimp. In this recipe, I felt, the shrimp was overpowered by the spice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarahbeebop

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

The only things I had to change about this recipe, was that since I didn't have any celery on hand, I put in a can of sliced water chestnuts. The crunch was perfect. Also, I added just a bit of Frank's Hot Sauce and a bit more cayenne pepper. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gretchen Kay

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2009

This was the 1st time I cooked this and it wont be the last. I cooked this recipe for 75 people and everyone enjoyed it. I'm a personal cater and I had people asking me for the recipe. Followed this step by step. If you want a little more heat add some more cayanne. The recipie will make more that stated so be careful. I just love "All Recipes" makes me feel like I'm on "Top Chef"...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dipper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

For starters, I halved the recipe. I added a green pepper, as well as 3 cloves of garlic instead of 2. I used red pepper instead of cayenne pepper because that was what I had on hand. I did not have hot sauce on hand, so I omitted that ingredient. I also used frozen shrimp instead of fresh. I put the meal in a dish and stuck it in the fridge overnight so the flavors could blend together. I reheated the creole the next night for dinner. I was so happy I omitted the hot sauce because it was almost too spicy for my taste! Next time, I will only put in 1/8 tsp red pepper. I served the creole with a Dole Light Caesar Salad Kit and french bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lam1844

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

Bland, tomato-y. Needs some tweeking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KellyLipp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

I substituted tomato sauce w/ tomato paste. Then I used some leftover Clamato juice, green tobasco sauce and lots of hot pepper flakes. I used 2 lbs of frozen shrimp and it was still good, My kids even liked it. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kaa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Fantastic. I took the advice of others and added 1/4 c. wine, a dash of Worcestshire, and okra. My husband said it was perfect - and he doesn't even like shrimp all that much.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

This was really good-but quite spicy. Added a can of sliced mushrooms, otherwise made as recipe as written. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barb O

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

This is soooo good. I have made it 3 times in the last 6 wks. I cut the hot pepper sauce and cayenne pepper in half which was still spicy enough for us. I have made it with shrimp, zuchinni, and tonight chicken and zuchini...it's delicious!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stormiautumn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

Very good! I followed the recipe exactly- but added in a pepper during the vegetable sautee at the beginning. Delicious and spicy! I served this over rice. Thanks for a good recipe! I imagine this would be good with chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2008

Love this recipe! It is very authentic. I followed the recipe almost exactly except that I used fire-roasted diced tomatoes, which I highly recommend. Also, I found that even on medium low heat, the shrimp didn't take fifteen minutes to cook. Probably closer to five minutes. I didn't think it was to spicy at all, but I love hot and spicy food, so that may not be saying much. This recipe is great served by itself or over rice. Thanks for posting it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

I love this recipe!! I made it one night when one of my friends came over and now every time she visits she request this!! I didnt think it was too hot, like some of the others, as a matter of fact I throw in a little extra scotch bonnet hot sauce =) YUM!! I usually serve it with red beans and rice too to give it that New Orleans feel!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dwilliams

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Spicy Shrimp Creole

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!