Shrimp Creole from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 397) by Amanda Hesser

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Notes about this recipe

  • RTB.Oakland on July 12, 2024

    Easy and quick, and a very attractive meal. Makes a nice impression. I did not add the eggplant to the sauce, but instead served on the low bowl beside the Creole sauce and the rice. I like the idea of a slightly spicier Creole sauce (maybe a bit of Chachere's) instead of Tabasco in the rice. But definitely make the rice.

  • Delys77 on October 31, 2011

    A bit different then I expected. The eggplant and capers are a nice touch but definitely don't seem very creole. The rice is nice and spicy and does lend good balance to the dish but overall it is just good. Definitely makes six servings.

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