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Showing 1-5 of 5
on February 13, 2002
on August 21, 2001
on March 17, 2009
This recipe turned out very good. I defrosted chicken breasts & shrimp, but not enough since the marinade hardened which made a bit of a mess (no biggie). The cooking directions were good, I put the chicken on for 5 mins then flipped them for 5 more minutes and put the marinade on them. Butter tends to start a big flame on the BBQ so be careful when flipping and spreading the marinade. I put the shrimp on for the last 5 minutes, but watched them closely since it doesn't take long at all to turn pink (cooked), and the butter was making big flames so I rearranged them a couple times. All in all everything turned out perfect, the grill marks were eye appealing, both chicken & shrimp were juicy and plump. The grill taste of the meat being cooked on the BBQ was just what I was looking for with my pasta. They key is keeping a close eye on the shrimp, making sure it does not scorch from the butter-induced flames. Restaurant quality! :Dpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 04, 2009
on August 02, 2002
I made it, I didn't understand since it said 5 minutes for shrimp and 0 minutes for chicken, I think it needed more marinade, it was still great but I think I may have cooked it a little to long also since I wasn't sure on the chicken?!?! I doubled the marinade and used 1 lb shrimp and only 1/2 lb chicken but I think I should have tripled the marinade and coated it more often while cooking Thanks for the recipe I love seafood!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (371 g)
Servings Per Recipe: 2