- Most Helpful
- Highest Rating
Forgot 2 things. Add the mushroom stems to the shrimp shells for the cream sauce, and, of course, strain the sauce into the shrimp saute.
I made this for 2. Added 2 tbl spoons of parmesan at the end. Oh yeah. You right.
I've made this dish 4 times and it's wonderful. Forgot to mention that I did cut the amount of flour about in half.
3 years later, I tried this with cooked turkey. Again wonderful. I make the sauce in the microwave and use 1/2 & 1/2 instead of milk and cream.
DH loved this and I hated it. DH lived in New Orleans for 4 or 5 years. He said I just don't like creole cooking. I am hopelessly a northerner.
I agree that Broussards is wonderful place to eat - and this shrimp recipe is excellent. The sauce, for us, is a little rich but left out the cream and substituted milk. Wonderful company dish.
This was a a different way of enjoying shrimp for us and very tasty! I served it over pasta but next time will just serve it with bread and salad. I'm not sure what I did but my sauce turned out really thick - maybe had the heat too high? Cooking on an electric stove. Next time will try cutting back on the flour by 1/3rd to a half and also try it with some red pepper flakes. Thank you for sharing this.
Excellent shrimp. Followed the recipe exactly. Very fast and easy to make as well as tasty loved the mushroom shrimp combination. The cream sauce was thick but was great served with rice. The paprika gave it a nice rich color. Thanks Chef Kate for sharing this recipe and one that I will make again.
So good and so creamy. Thanks Chef Kate for a quick response to my shrimp dilemma! I ommited the procciutto as I didn't have any on hand, but still a wonderful dish!
It's hard to believe that something that would impress company is this easy. I made a lightened version and it was delish. I used no butter or cream and instead used skim milk and fat free evap milk and thickened it a bit with some cornstarch. In place of the sherry I added the water that came from the defrosting shrimp. I served it over white rice with Brussels sprouts on the side. It was made in about 15 mins and was a wonderful dinner. Made for ZWT-III.
Everybody at our dinner party loved this and raved about it! For my own taste I would like to make the sauce thinner next time and also add some fresh chopped parsley. Loved the subtle sherry flavor and will certainly make this again with some minor changes. I served it with herbed crusty bread. Great recipe, thanks Kate!