Reviewed: Apr. 4, 2006

Delicious!!!!!! Of course I add more garlic, (we are garlic lovers,) and a bit more cayenne pepper. I also used diced tomatoes, I like the bigger chunks.

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VOLZSTONE

Cooking Level: Expert

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Reviewed: Apr. 2, 2006

I have been using recipes from this site for years and this recipe is one of my absolute favs and the fav of anyone I make it for. I did add a green pepper, creole seasoning,sub one can of crushed tomatoes for Rotel tomatoes, and added worch. sauce. WONDERFUL! Make this recipe. Served with Grandma's Buttermilk Cornbread.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 14, 2006

I liked this recipe because it had just the right amount of heat. I skimped on the shrimp and the meal suffered. I'll use the full 2 lbs next time. Also, I added 2 chopped green peppers. It's a definate must. One recommendation is do not crush the bay leaf. Add it whole. It'll make it easier to remove at Step 4. I will definately make this again! Thank you.

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Amaruzi

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Reviewed: Feb. 23, 2006

Nicely written and executed recipe. Easy to follow and make. To round it out, I will add bell pepper next time as bell pepper, onion and celery go hand in hand in hand in New Orleans cooking. Other reviews complained of it tasting like celery....I would suggest cooking the onion/celery (bell pepper) longer. Very well recieved with my group.

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LUCKYKEL

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Reviewed: Nov. 13, 2005

Tasty! The only modification I've made were to add thichly sliced Aidell's Andoullie sausage, a little red wine and sub wole tomatoes vs. crushed. The Andouille sausage give it a little more zip-tang!

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Mr. D

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Reviewed: Oct. 20, 2005

My hubby loved it - didn't have hot sauce, so I used 1 1/2 tsp of red pepper - great!!

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Suzy

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Reviewed: Oct. 19, 2005

I added less of the crushed tomatoes (2x10 ounces instead of 2x14 oz), took out the celery since I don't like it, added a bit of worcestershire sauce, and added half a pound of fresh seafood mix aside from the shrimp, and it came out really, really good! My man absolutely loved it! Will definitely make it again! Thanks, Pamela, for this recipe.

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Joy P.

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Reviewed: Aug. 28, 2005

So delicious Pam! I too added worst.sauce, green bell pepper and some paprika. Loved the spice! Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 7, 2005

This recipe is HOT...but awesome! I made it for my husband who is a big fan of spicy food (I'm not, but couldn't stop eating it!). I left out the celery; added more garlic, some mushrooms, and a little bacon. Delicious!!!

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RAOULYSGIRL

Cooking Level: Expert

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Reviewed: Nov. 21, 2004

This recipe has the flavour and consistency we've been looking for. Substituted peppers and mushrooms for the 2nd cup of celery and added some back bacon instead of the 2nd pound of shrimp. Poured over hot buttered rice or with sourdough bread on the side. LOVED IT!!!

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VOULA

Cooking Level: Intermediate

Living In: Bolton, Ontario, Canada

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Reviewed: Jul. 27, 2004

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

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FENGSHUI1

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Reviewed: Mar. 28, 2004

I made this recipe today for the first time. It was quick, simple, easy, and tasty. It is pretty darned hot though; if you or your loved ones aren't into sinus opening hot-tone down the hot sauce a little (1/2 T. maybe) and it would be perfect.

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MARTIQ

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Reviewed: Mar. 8, 2004

Awesome! Also addad a splash of worcestershire sauce. Served with homemade french bread. I plan to make this a regular dish.

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CAIRA01

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Reviewed: Feb. 25, 2004

This recipe was a keeper. It has good basic ingredients and leaves plenty of leeway to get creative. I cut the recipe in half and added Worcestershire sauce, basil, thyme and Cajun seasoning. The only fault I found was the 15 minute simmering time for the shrimp. I thought they were a bit overcooked. 10 minutes seems a better choice for my taste.

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RJK2646

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Reviewed: Feb. 18, 2004

I had been searching for a simple, delicious peel-and-eat spicy shrimp recipe ... and this one fits the bill! I cannot stress how easy it was to prepare. To make it easier, I made the first 8 ingredient measurements equal at 1 teaspoon. All my friends have requested this recipe several times since I made it!

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TOVARK77

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2004

WOW! I absolutely LOVED this recipe. My husband does not like things as spicy as I do, so I didn't use all the cayenne - but it was still spicy. I'm thinking I might try this with chicken next time. Great recipe - thanks!

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ferrermartinez

Cooking Level: Expert

Home Town: Irving, Texas, USA

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Reviewed: Jan. 11, 2004

Soooooo good and flavorful. I found canned Mexican stewed tomatoes at the grocery store, so I used a 16 oz can of those, crushing them up with my hand before putting in the pot, plus a little crushed tomatoes. I am allergic to shrimp, but risked breaking out in hives for the taste. Oh, I also took my allergy medication just in case.

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DONNA36

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Reviewed: Aug. 21, 2003

Fabulous recipe...especially if you love tomatoes like I do. I did substitute one can diced tomatoes for one can of the crushed tomatoes and threw in a few bell peppers. I may use a little less tabasco or cayenne next time. Delicious with steamed basmati rice.

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NADINO

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Reviewed: Jun. 25, 2003

I will not make this again. It turned out really bland and much too tomato-y. Could have been the canned tomatoes- I didn't have Rotel and just used plain and added extra seasonings. My advice is to use Rotel tomatoes, maybe those make the difference-- or keep looking, there may be a better recipe!

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ej

Cooking Level: Expert

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Reviewed: Jun. 6, 2003

We really enjoyed this recipe. Only made a half recipe, using a 12oz bag of med frozen shrimp. I'm sure fresh shrimp would taste better but frozen was quick, easy, & tasted fine. Doubled the cayenne & hot sauce, since we like spicy foods. I also let it cook longer to thicken & meld flavors. Quick & healthy. Thanks!

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BirshyKat

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