Ed Bradley's shrimp Creole from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on June 21, 2019

    Gotta tell ya. This recipe needs some serious recipe testing. I knew something was weird just reading the ingredients list but decided to try it as written first. (Well, make that more or less as written. I deep/stir fried the shrimp. With the tails on ‘cause it’s just for me and I like a handle, and it adds flavor.) Wasn’t sure about this; awfully heavy on the holy trinity and light on tomato sauce. Needn’t have worried. The flavor was absolutely bang on. Just terrific. I ended up adding about an additional teaspoon of Matouk’s Soca Sauce. So it’s just a question of proportion. Next time I’d halve the recipe. Book says it serves 6; I’d say more like 8. Book calls for fresh tomatoes; not this time of year; should have gone for the Pomi. Would have been more sauce-like. I’ll definitely be playing around with this recipe and keeping notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.