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Message
Appraisal of my Shrimp Creole (First time long time)
Posted on 2/27/15 at 10:43 pm
Posted on 2/27/15 at 10:43 pm
so this is my first time making Shrimp Creole and the first time I've had it in ages. Living out here shimps are so expensive I tend to avoid these dishes. Is the color right? Too many shrimps to sauce ratio?
This post was edited on 2/27/15 at 11:05 pm
8
Posted on 2/27/15 at 10:44 pm to DEANintheYAY
Would eat without medication
Posted on 2/27/15 at 10:47 pm to DEANintheYAY
quote:
Is the color right?
Fine for me. My version may be a tad more red, but it looks excellent.
quote:
Too many shrimps to sauce ratio?
Does not compute...
Posted on 2/27/15 at 10:50 pm to DEANintheYAY
quote:
Too many shrimps to sauce ratio?
I see no way this could be possible.
Posted on 2/27/15 at 10:51 pm to OTIS2
quote:
Fine for me. My version may be a tad more red, but it looks excellent.
quote:
Does not compute
Essentially my wife's response.
Posted on 2/27/15 at 10:52 pm to DEANintheYAY
Seasoning?
Posted on 2/27/15 at 10:54 pm to OTIS2
Spot on. That recipe is great. I added 1/2 a Serrano early on to give it a spice kick underneath. Perfect.
Posted on 2/27/15 at 11:00 pm to DEANintheYAY
What recipe did you use?
Posted on 2/27/15 at 11:02 pm to OTIS2
Oops. Thought I had mentioned it. I used the Plantation Cookbook recipe that Stadium Rat shared in the cook book.
Posted on 2/27/15 at 11:07 pm to DEANintheYAY
Posted on 2/27/15 at 11:09 pm to OTIS2
IWEI
Posted on 2/27/15 at 11:12 pm to DEANintheYAY
quote:
Living out here shimps are so expensive I tend to avoid these dishes
How is that different then anything else out there? I hear you have to pay a $3 fart tax when rip in a public place.
Posted on 2/27/15 at 11:12 pm to OTIS2
Color difference could be that I Used heirloom tomatoes since I was halting the recipe. They were on sale so I figured fresh wouldn't hurt.
Posted on 2/27/15 at 11:15 pm to DEANintheYAY
It's the roux...no problem with that either. Recipe is legit.
Posted on 2/27/15 at 11:25 pm to DEANintheYAY
Looks good.
Posted on 2/28/15 at 2:03 am to DEANintheYAY
Looks good. No way to tell ratio.
Plantation recipe is a good one. I've made it many times.
Plantation recipe is a good one. I've made it many times.
Posted on 2/28/15 at 2:11 am to DanglingFury
quote:You must live here in Cali. OK, 1-I it looks perfect to me and I want to know what time we are eating. 2-Do you have any Asian markets close to where you live,Ranch 99, Pacific Market, Shore View or any independent Asian Markets...Fish, shrimp, meat, chicken is usually 1/2 the price of the Lucky, Safeway, Raley's, Nob Hill ect....Seriously shop the Asian markets for your seafood....Plus you see seafood for sale that you swear only Jacques Cousteau had ever seen before...Never knew Belt fish even existed until I shopped the Asian markets
Living out here shimps are so expensive I tend to avoid these dishes. Is the color right? Too many shrimps to sauce ratio?
Posted on 2/28/15 at 6:30 am to DEANintheYAY
I'm feeling generous this morning. My mom's secret ingredient for Shrimp Creole, given to her many years ago by a chef at Commanders, is about a tablespoon of pickling spice in cheesecloth.
Posted on 2/28/15 at 6:34 am to DEANintheYAY
quote:
Too many shrimps to sauce ratio?
this is not a thing.
looks good, dean-o.
Posted on 2/28/15 at 8:08 am to TigerHam85
Lil thicker than I like, but otherwise good. I find most Creoles suffer from too much acidity and need some balance.
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