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By Julesong
Added March 06, 2000 | Recipe #7303
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I took Bill's suggestion and sprinkled my shrimp with Tony Chachere's Creole Seasoning Salt and let it sit while I prepared the rest of the dish. I used Italian eggplant, and 3 cans of diced tomatoes with 1 can of tomato sauce, 2 Tablespoons of garlic. I also modified the recipe to reduce the fat content. Instead of using 2 tablespoons of oil to saute the eggplant, I sprayed a nonstick frying pan with Olive Oil PAM spray and was therefore able to tastefully reduce the fat content by more than 50% (sauteed the garlic in only 1 teaspoon of oil instead of 1 Tablespoon in nonstick frying pan as well). Hooray for my waistline!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy NY Foodie
on July 16, 2008
It was okay. I feel like it was missing a layer of flavor....
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my sharemates and I had this for dinner and we all enjoyed!I added some dried mixed harbs and still worked well!! Thanks for posting the recipe :)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy judyaz
on March 07, 2001
From the editor: when Bill made this there was an error in the recipe that incorrectly listed the measurement of the pepper flakes. I have corrected this. Thanks.
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My comments are for those who just read the review by the previous reviewer, Bill de Bruler who commented on the fact that 1/4 cup of hot pepper flakes was too much for this recipe. I'd have to agree but also point out that the recipe called for 1/4 teaspoon, rather than 1/4 cup. This might explain why he thought it was a tad toasty. I made it with the pinch of pepper and loved it. Thanks
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I would rate this one a five-star if the hot pepper flakes were omitted. I would omit the hot pepper flakes and use 3 cans of tomatoes and add 1 can of tomato and green chile's. Also for the next time I prepare the recipe I will devein and shell the shrimp then sprinkle cajun spice mix and let the shrimp marinate in it. If anyone attempts this recipe and uses 1/4 cup of the hot pepper flakes you will probably not be able to eat it if you cannot handle hot and spicy food. Believe me I am an amateur Cajun Chef and I could eat the dish but most people could not handle it. I will make this dish because it is rather quick and it is a one dish meal. I will however change it as stated in the beginning of this comment/rating.
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Serving Size: 1 (1583 g)
Servings Per Recipe: 4
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