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Shrimp in Tasso Cream over Rice Cakes Recipe

Shrimp in Tasso Cream over Rice Cakes

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Average Rating:

Total Reviews: 15

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  • on August 29, 2012

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    AMAZING. Made this last night and it was so good! We used andouille sausage instead and it was great.

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  • on August 20, 2012

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    Excellent creamy Creole taste, I used Chorizo Sausage as well - it adds that bit of spice and it releases that great mexican sausage flavor into the sauce. I used a bit more sausage than the 4 ounces specified in the recipe. I took the sausage out of the casings, however, I didn't dice them - I gave them a rough chop and then broke them into smaller pieces with the wooden spatula while they were browning. I used extra large shrimp - since the family LOVES shrimp. The butter added at the end was perfect! The rice cakes did not form to the patty shape easily with my hands - so I used a 1/4 cup measuring cup to prep them into the pan. It all worked in the end. I think the nest time I will just add the whole rice cake mix into a large oiled pan and fry it as one piece then portion it to each plate. The cakes were very good and a nice addition. I also think the pecans were the co-star - both in the cakes and as a sprinkled topping - Simply awesome.

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  • on August 19, 2012

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    This recipe is sinfully delicious....YUM! I struggled to find some of the ingredients in my local store but it turned out amazing! I was unable to find fish or shrimp stock so I used Swanson's Seafood Flavor Boost Packets. The flavor was incredible. I was also unable to find tasso so I used a spicy sausage and it worked really well with the dish. Incredible dish!

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  • on July 28, 2012

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    Can be a lengthy recipe to make, but well worth the time and effort .. it's wonderful, and company is very impressed.

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  • on August 15, 2009

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    I searched for this recipe after a vacation to New Orleans. We had a very similar dish while there and we fell in love! I have made this recepie repeatedly for family and friends, with some variations. I use chorizo instead of tasso, and I always serve over a jasmine or white rice. Just like being back in NOLA!

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  • on January 01, 2009

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    Made this in christmas for my family what a huge hit, got some delicious jumbo shrimp to make it with. I can see doing this hearty dish again. Only thing is I couldnt find the tasso sausage so I used a chorizo with brandy mixed in it instead. I think it made it even better

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  • on July 13, 2007

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    This recipe is fantastic -- I would definitely pay money in a restaurant for it. I could not find tasso ham where I live but the person at the deli counter suggested capacola. It worked beautifully. I accidentally forgot the yellow onions but from reading other reviews it sounded like the flavor would have been too strong with them anyway. You've got to try it!

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  • on January 22, 2006

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    A little tricky, but worth the effort. Very delicious and impressive for a special dinner

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  • on May 12, 2005

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    Made it more than once. Rice cakes were a little hard, but decided the second time to put over plain rice. What a hit, used smoked garlic sausage and hum, hum good.

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  • on February 16, 2005

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    I fixed this entree for my wife, and she loved it. I had some let overs and gave some to my floks and they just fell in love with. So, this was an excellent meal. I highly recommend it!

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