New Orleans Shrimp Toss Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 15, 2008
This was very tasty. I used the low fat plain cream of chicken and it tasted great! With the amount of sauce that it makes, you could easily double the shrimp.
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Cooking Level: Expert

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Reviewed: Apr. 21, 2008
I'm giving this recipe five stars because it looks and sounds delicious, even though I have'nt prepared it yet. But the idea of corn bread or biscuits sounds strange to me. i'm thinking it'll be great served over pasta or rice. I'm going to try it first chance I get and I'll let you all know with a tried and true review of this recipe.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Ashford, Alabama, USA

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Reviewed: Mar. 12, 2008
This was really good! I did find the Cream of Chicken with Herbs. (I thought that was pretty good by itself.) This is similar to a dish I prepare called "Barbequed Shrimp" but it uses a whole lot of butter. This seems a little healthier, and the taste is not that different. Plus, the Barbequed Shrimp dish leaves the shells on until it is on your plate. So, this is a lot less messier, too! I just served it with some french bread for dipping. I will be making this again.
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Home Town: Beaumont, Texas, USA
Living In: Lake Charles, Louisiana, USA

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Reviewed: Mar. 7, 2008
I thought this meal was great! I didn't have any of the fancy cream of chicken soup (nor did the grocery store) so I had to use the regular kind. At first I thought it was quite salty, but on top of the corn bread it is perfect!
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Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008
This was yummy, easy and quick. The cream sauce is flavorful. I would give it 4 and 1/2 stars. I used Emeril's Bayou Blast seasoning instead of cajun seasoning and served it on top of baked Cheesy Polenta. I couldn't find the herbed soup, so I used regular cream of chicken. I would suggest not serving this on top of anything too salty. Cooking tips: make sure you throw your garlic in after the onions have been sauteeing for a bit, or it will burn. Also, five minutes was too long for my shrimp. Don't forget to take into account the fact that the shrimp will continue to cook after you pull the sauce off the heat. The color is a big funny (due to the soup) but a dash of paprika pretties up this dish.
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Cooking Level: Intermediate

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