This was the perfect recipe for us, since I wanted to use up some shrimp and leftover tomato sauce. I noticed another reviewer used cream of celery soup, and since I like creamier sauces, I thought I'd give it a try. I used everything the recipe called for (plus some dried oregano and basil), except adding the can of cream of celery soup diluted with about 1/4 cup milk. I mixed it in slowly to the tomato mixture. I cooked the medium-sized shrimp for about 2 minutes on each side, until they were pink throughout. This made a wonderful, thick, creamy tomato sauce to top the shrimp and rice. My version may not be anything like true shrimp creole, and it did not have any hot kick, but both husband and I loved it and will definitely make again!
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This was the perfect recipe for us, since I wanted to use up some shrimp and leftover tomato...