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    You are in: Home / Recipes / Shrimp Creole - Southeast Texas Style Recipe
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    Shrimp Creole - Southeast Texas Style

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 03, 2011

      Excellent and easy recipe. We cooked shrimp in the sauce and it gave it a rich seafood flavor.

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    • on July 13, 2008

      I really enjoyed this dish! Thank you for sharing. I, too, used 1 can reg. tomatoes and 1 can rotel (regular) and the heat was perfect. A little spicy, but not so hot you can't enjoy the flavors. I would use a little less tom.paste next time, personally. I used yellow rice and it was DELICIOUS!

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    • on January 06, 2008

      I don't care if this recipe isn't really authentic--it's darn good, and that's what matters to me! :-) I used 1 can of mild Rotel and 1 can of regular and thought that was just the right amount of heat for us. And it smelled soooo good while it was simmering. I'll make this often; thanks for posting!

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    • on December 02, 2005

      Of all of the creole sauce recipes I have tried-including River Road. Paul Pruhdomme, and several posted here-this is the best. Rich tomato flavor-the punch of fragrant peppers-and just right on the heat-make it memorable. I like to make a batch in the afternoon w the exhaust fan off so the whole restaurant smells like this when people come in.

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    Nutritional Facts for Shrimp Creole - Southeast Texas Style

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.8
     
    Calories from Fat 155
    43%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.0 g
    50%
    Cholesterol 231.6 mg
    77%
    Sodium 2106.8 mg
    87%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 10.3 g
    41%
    Protein 24.5 g
    49%

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