Recipe by sal
"This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking."
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uncooked white rice
green bell pepper, chopped
1 1/2 cups
fresh mushrooms, sliced
1 (16 ounce) can
1 (15 ounce) can
1 (4 ounce) jar
diced pimento peppers, drained
Pretty yummy.....needed to add some more spice though.
this is absolutely the worst shrimp creole i have ever eaten. don't bother.
I loved it! But to good from pretty good to great, it did need some extra seasoning. As others have said it needed a bit more seasoning. I seasoned the shrimp with garlic salt and black pepper. I also added a bay leave, red pepper flakes, and a splash of white wine to the sauce, then I let it simmer for twenty minutes longer. It was amazing.
Husband likes spicy, so will likely add some more chili powder next time.
This recipe is awesome! Delicious! Husband and parents LOVE it! I give it a bit more flavor by sauteing the shrimp in butter with chopped garlic (the canned stuff is really easy), and adding about a teaspoon of cayenne to the mix. Sometimes I up the chili powder just a bit, but it really isn't necessary if you add the cayenne.
This recipe was okay except I thought it could use a little bit more flavor and less chili powder... I like all the veggies it included.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Creole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 250
** Calories from Fat: 39
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