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A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
Nutritional Facts 1 serving (1 each) equals 358 calories, 19 g fat (3 g saturated fat), 224 mg cholesterol, 440 mg sodium, 20 g carbohydrate, 3 g fiber, 27 g protein.
Originally published as Shrimp Creole in Country August/September 2003, p51
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Reviewed on Feb. 08, 2012 by 4teddy
Heat for 45-50 minutes or until heated through? It would be "heated through" in 3 minutes. Poor directions!
Reviewed on Nov. 11, 2011 by Carol39110
This was much better than we expected. I do have a difficult time finding these large shells. WalMart carries them.
Reviewed on Mar. 09, 2011 by beekeeper100
I made this on Monday for Mardi Gras yesterday. This recipe is really really good. I did have to add some broth during cooking because it was drying out too much even on low heat. Since my hot sauce is rather wimpy I also added a scant 1/2 tsp. of cayenne. This will be the shrimp creole recipe I use from now on. Thanks for sharing it.
Reviewed on Oct. 21, 2010 by lnason
This is definitely a winner! I added cayenne pepper for more of a kick. I like it spicy.
Reviewed on Jun. 12, 2008 by naturelovertk
I took the liberty of adding polish sausage to the mixture and serving it on a bed of wild rice. (A true Polish Minnesotan!). I thought the meal was delicious! Thanks for sharing!
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