This is an excellent shrimp recipe,as it is very different from a standard creole recipe. Making a stock out of the shrimp shells is brilliant. I used all green peppers as I was out of red, and I used canned mushrooms. I will increase the tabasco sauce to 1/2 tsp the next time I make it to give the dish a little more zing. Served over steamed jasmine rice. Thanks for sharing a great recipe.
Excellent!!! I didn't have any tomato paste, and the shrimp I had on hand were already cooked and peeled, so I used a can of tomato sauce and about 3/4 cup of chicken stock. I also added some Tony's Creole seasoning for a little extra kick. The sour cream gave it a really different flavor from traditional shrimp Creole. Thanks for posting, Evelyn!
This was quite a surprise, as it tasted far different than I expected. I really liked the use of the shrimp stock and the rich creaminess as a result of the sour cream. I have to admit that I didn't measure the flour, and that caused my sauce to be a little thicker than I liked, but that was my fault. I will definitely make this again! Thanks for posting, teammate! Made for ZWT9 Family Picks - for team Gourmet Goddesses.
Nice way to prepare shrimp. Followed directions except added about 1/2 tsp of the hot sauce and would maybe even increase it to more. The sauce was a nice creamy consistancy.
Fabulous. I've never had Shrimp Creole before, so have nothing to compare to, but I liked this a whole lot! I served it over your Rice Ring. I will add a little more tabasco in the future...I like spicy!