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Joined Date: Jul 02, 2009
Birthday: Apr 10
Reviewed Shrimp Creole
"Delish! Halved the recipe because it's just me and my husband and forgot to halve the spice :-P whoops! Came out a bit spicy but the flavor was all there. Because of the differences in opinion in the comments we used chopped tomatoes (figured that was the middle ground between whole and crushed) and will used crushed next time because I ended up trying to crush the tomatoes with my spoon anyway. If your sauce is a bit watery like ours was, just thicken with a little tomato paste. I let it simmer for at least 45-50 minutes to allow the flavors to cook together. I must say, if you can, make the sauce the day before and let it sit in the fridge. We heated this up the next day and it.was.amazing! I mean 10x better than the day before. We used fresh shrimp so they were still nice and firm the next day but if you're worried about them being mushy just reheat in the pot and add the shrimp then. Takes a bit of time so will only make for special occasions but definitely adding to my recipe box."
Marine wife in Okinawa always looking to try something new in the kitchen to feed the garbage disposal known as my husband
There are few things we don't eat in this household. A shorter list would be our non-favorite foods lol. But I will say that we are definite seafood people. Nearly anything that comes from the water is welcome at our table.