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    You are in: Home / Recipes / New Orleans Shrimp Stew Recipe
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    New Orleans Shrimp Stew

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 05, 2013

      This was easy and delish! I used cajun seasoning b/c I don't have creole seasoning. Also, will use a little less water next time, it was more of a soup than a stew. I used pre-cooked frozen shrimp which I thawed, removed the tails and just put into the bowls before I ladled in the soup. Thanks, CK! Made for Spring 2013 PAC

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    • on November 29, 2010

      This was an excellent dish! I would call it more of a Shrimp Creole rather than a stew with the addition of the tomato paste. I did add a tiny bit of sugar to cut the acidity of the tomato and added a bit more of a canned roux to give it more of a roux flavor, but other than that I followed the recipe exactly! I think next time I may only use a half of a can of the tomato paste and see how that works. We found it even better the following day since the flavors had more time to "marry". Thanks for a GREAT recipe! This will definitely become a regular in our house on cold winter days!

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    Nutritional Facts for New Orleans Shrimp Stew

    Serving Size: 1 (650 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.9
     
    Calories from Fat 75
    26%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 143.2 mg
    47%
    Sodium 852.4 mg
    35%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.2 g
    16%
    Protein 19.2 g
    38%

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