Jody Agerton Recipe Reviews (Pg. 1) - (187944052)

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Jody Agerton




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Shrimp Creole III

Reviewed: Apr. 25, 2013
This is similar to my version, except that i would be using vermouth vs white wine,( just a little perkier), and chili powder and cayenne (same as hot sauce) instead of the cajun seasoning. I also throw some sliced mushrooms in. I have had it served at a restaurant plus peas and carrots (sweetens the dish) and zucchini. yummy! a garden of flavors to feed the soul. In my book this tops the charts! I will serve lemon wedges along side of my fish dishes as the lemon is a great freshener and opens the palette. I noticed a comment that is my only last thought that is important to me... sauté the shrimp with your oil, either butter or olive oil and the chili powder. it will seal the shrimp guaranteeing they will stand out in the finished product.
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