Cliff Recipe Reviews (Pg. 1) - (12355737)

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Spicy Shrimp Tacos

Reviewed: Aug. 15, 2014
I tweaked this slightly and really liked the way it turned out. I have the shrimp marinade a good dash of Old Bay and some minced garlic, then let it soak in all the flavor in the refrigerator for a couple hours. For serving I included some shredded cabbage. Would gladly make this again.
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Pickled Sausage

Reviewed: May 11, 2014
Overall these turned out pretty well. I used a combo of kielbasa and beef-sausages. The kielbasa were slightly better. I omitted the red dye and substituted hot sauce because I prefer a less artificial look. I also recommend letting the pickling brine cool down for 45 mins or so. Boiling-hot liquid will draw out the fat from the sausages, leading to some rather unappetizing-looking fat chunks in the final product. For my subsequent batch I let it cool down and avoided this.
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Photo by Cliff

Louisiana Shrimp and Eggs Gumbo

Reviewed: Dec. 16, 2013
I'm not sure I got the roux right but the final product was delicious so it couldn't have been too far off. I used chicken stock instead of water and also used a pound of andouille in place of one of the pounds of shrimp. I'd suggest browning the sausage first before adding to the gumbo. Would definitely make this again.
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