Comments on: Shrimp Creole Recipe

By: Hungry G

Hungry G — Sat, 31 Oct 2009 10:35:10 +0000

Does anybody know the approximate calories in this bad boy? I’m trying to watch them.

By: Julie

Julie — Fri, 23 Oct 2009 12:43:36 +0000

Delicious! Thanks for the recipe- my family loved it. It was surprisingly easy to make and didn’t take that long. I even used some of the leftover shrimp stock to boil the rice- gave it a little something extra. I will be making this over and over again!

By: Jack

Jack — Tue, 22 Sep 2009 13:27:33 +0000

Made this over the weekend to try it out for a family vacation coming up soon. Very, very good!! Definitely a keeper!! Thanks!!

By: Scott Johnson

Scott Johnson — Sat, 22 Aug 2009 01:16:30 +0000

What an incredible recipe! I made it so spicy half of my family could not eat it. More for me Spicy or not the taste is great! I also threw some of the creole seasoning and a few bay leaves in with the rice while it was cooking. Excellent! Thank you for this recipe!

By: Alex

Alex — Tue, 11 Aug 2009 23:14:44 +0000

AWESOME AWESOME AWESOME..THANKS SOOO MUCH!!!! When making this for a larger group, is it safe just to double/triple.quad the receipe.

Thanks in advance.

Alex

By: Thurston

Thurston — Sun, 09 Aug 2009 22:05:06 +0000

• In your recipe for Shrimp Stock I would recommend adding the shrimp heads to the stock which will add another degree of richness-in-flavor.
• A tip to help skim the scum from the simmering stock: Invert a folding metal steamer basket and immerse it into the stock. The holes in the basket allow the scum to rise to the surface and keep the shrimp shells and aromatics from floating to the surface which interferes with the skimming process.
• As a variation of this classic recipe I grill dry-rubbed extra-large shrimp over high heat until charred (about 1 minute per side) then transfer to the pan for the last minute of cooking. The smoky flavor of the grilled shrimp adds another accent to the sauce (especially if you use a pinch of smoked paprika to your rub). If you like the idea of grilled shrimp but wish to keep the sauce classic in taste just add the shrimp atop the rice and sauce when you plate.

By: Vera B.

Vera B. — Thu, 30 Jul 2009 02:37:45 +0000

This recipe looks very complicated and elaborate – which means it must be the real deal! My father is a Creole from NOLA and was also a gourmet chef. Whenever he made Shrimp Creole, it took him a while and he never made anything unless he started out with a rue first. I’ve always been disappointed with the taste of the “quick fix” versions of Shrimp Creole. Thanks for posting a recipe that is truly authentic.

By: Jude

Jude — Wed, 22 Jul 2009 16:55:14 +0000

I was just shaking my head over some “creole” recipes on some websites. Thank you for, “keepin it real!” I’ve bookmarked the site and am looking forwards to trying out your version, although Dad’s shrimp creole will probably win out, (gotta stick with good ole Dad).

By: Myriam

Myriam — Wed, 01 Jul 2009 21:30:38 +0000

I love your recipes I am making this for my family soon ! The beignet recipe is awesome ! You are my go to guide for Creole cuisine , and I am Creole !

By: Peter

Peter — Fri, 22 May 2009 09:19:22 +0000

G’day Danno,

I’m wanting to try this recipe down under as I sampled a lot of cajun food in my time in the states, especially New Orleans. I can get all the ingredients here in OZ except for Kosher salt. Is there something I can use as a substitute without ruining this awesome dish?
Cheers