I've made this recipe again and again--it never disappoints. The reason is that the shrimp are cooked perfectly, and that's what makes this dish so special. I find the preparation quite easy because you add each ingredient to the same pot, then toss it all with the dressing. Plus you can make it ahead and serve it by the pool, at a beach picnic or, like tonight, at an outdoor concert. I make only one substitution, and I do it because I was missing an ingredient the first time I made this recipe. I didn't have Creole mustard, but I did have a Terrapin Ridge Farms Sweet Beet & Horseradish Mustard that I bought at Fresh Market. I just use 4 tablespoons and skip the 1 tablespoon of horseradish the recipe calls for. It's delicious!
Overall decent, a bit spicier than expected. Also, took a while to prep and cook this meal; especially with peeling all the raw shrimp. And make sure you have a big enough pot; it needs to be quite large! Although I love shrimp I probably won't make again b/c it took so long to make.
I have changed this each time I made it. However, this last time was the best. I added more sausage, corn and olive oil. the olive oil keeps it from being so dry. I used frozen corn and used small red potatoes cut in half. It is a big hit with my family. Its always gone same day.
Tastes better when still warm. I used purple potatoes to add some more color. I would make it again.