Reviewed: Jun. 10, 2008

Yummm. This recipe is great, and easy to bring some healthy southern food into the rotation of meals.

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elektra

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 23, 2008

I love it! I was looking for a dish that would be relatively easy to make and had a kick to it, this served both purposes. I followed the recipe pretty much, except I diced the celery and minced the garlic and -ish'ed the hot pepper sauce to my taste. Awesome served over rice!

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Megan

Cooking Level: Intermediate

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Reviewed: May 3, 2008

this recipe is good, it is some work though. i did use bell pepper instead of celery. and during the cooking process i added chicken broth, i cooked all day. and placed on jasimine rice. with garlic bread. the end result was very good, thanks, from florida

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floridabeaches123

Cooking Level: Beginning

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Reviewed: Apr. 22, 2008

This was great, modified it a little for personal taste. Added a diced jalepeno (had one on hand), a little fresh lime juice, cup of white wine and fresh parsley right at the end. Very nice.

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amateurchef

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Reviewed: Apr. 15, 2008

Tasty! I like my veggies still crunchy so I did not sautee the first three ingredients very long.

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Jace

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Reviewed: Apr. 9, 2008

Excellent recipe. Just enough heat but be very carefull about the salt. I cooked my rice in chicken broth with a bit of salt. When combined with the shrimp It was too salty.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 21, 2008

This was scrumptious! It wasn't too spicey for these taste buds and was even better the next day! Next time I make I am going to try using clam juice in exchange for some of the tomato sauce... it was a bit too tomatoey for my liking... for me I think it would be better with less tomato sauce. Thanks for the recipe, will be making this again soon.

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Mar. 18, 2008

I had a recipe for shrimp creole some years ago that was great. This does not really have a creole flavor. It was just ok. I'll have to search for my old recipe.

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grace

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Reviewed: Mar. 7, 2008

Really good! This is better than my old recipe - the addition of the flour and sugar makes a difference!

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Beth Davis

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Reviewed: Jan. 19, 2008

Great Stuff!

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Thomas D. Tindal

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Reviewed: Dec. 16, 2007

Wow, this is exactly what I was looking for !! This tasted much better than the creole I had at Pat O'Briens in New Orleans (which says a lot because I loved that !!) We substituted the celery with green peppers. We also halved the amount of shrimp and added chicken that had been cooked in cajun blackened seasoning. Amazing !!! Thank you for sharing !!

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PammyT

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Eureka, Missouri, USA

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Reviewed: Dec. 9, 2007

This was Wonderful! I doubled the recipe for my department Christmas Party and there was none left!

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Mark & Mimi's Table

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 7, 2007

This is an excellent recipe, especially if you love really spicy food. My boyfriend and I like moderately spicy food, so I used 1/4 tsp cayenne pepper instead of 1/2 tsp. I also greatly reduced the amount of tabasco sauce, using only a few drops. Even so, the sauce was still so spicy that it caused my boyfriend's eyes to water while he was eating it! Next time, I think I will completely omit the cayenne or add just a very small pinch as it is spicy enough on its own. Next time I will also add green peppers and maybe mushrooms to thicken the sauce. With the exception of the ultra spiceyness, this recipe is amazing! Also, instead of rice, I served it over linguine which made for an elegant combination.

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Connie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pasadena, Maryland, USA

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Reviewed: Nov. 22, 2007

This recipe is restaurant quality in my opinion. I make it at least once a week. Prep time is fast and the leftovers heat up well. You can vary the heat depending on your preference. Two thumbs up.

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Perwin

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Reviewed: Nov. 20, 2007

This recipe was absolutely delish!!! The only thing I did different was I left out the celery b/c my boyfriend doesn't like it. Oh... and I also made everything the night before... then before we were ready to eat I heated the sauce up and then added the shrimp. It had just enough snap & zing. Served with Brown Rice & Corn Bread.. Great Recipe!

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Paton

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Reviewed: Nov. 7, 2007

Made a recent dinner party a success. Thank you! I added more cayenne pepper, I'm just crazy like that.

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Debo

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Reviewed: Oct. 20, 2007

didn't care for this at all

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brekat

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Reviewed: Oct. 16, 2007

I rarely follow a recipe exactly, but this one would be great even if you did ! I added green pepper strips, not as much celery and only 1-8oz. can of tomatoe sauce I also used canned chopped tomatoes and blended them a bit before adding. this recipe has a great taste and smells divine when cooking !!

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Joys from CA

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Reviewed: Sep. 30, 2007

I thought this was a great and easy recipe! I didn't alter anything other than add some sausage at my husband's request! try it, you won't be disappointed

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