Louisiana Shrimp Creole II - Review by KERRYPAT
This recipe was easy and fairly fast. I followed the recipe as printed, but thought there was too much liquid and it needed more hot sauce. I will make it again, but with a few changes: more spice (cayenne?), less tomato sauce and chop the vegetables into larger pieces so they don't disappear into the sauce when cooked.
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.