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Showing 1-4 of 4
on April 09, 2012
on January 01, 2011
I would like to thank Galley Wench for posting this recipe. This is one of those recipes where you don't alter a single ingrediant. Make it exactly as instructed. If you pan fry it, turn your heat up as hot as you dare but you are much better off grilling it super hot and getting sear marks on the shrimp. Fantastic taste and flavor. Made for New Years Eve party with a Mexican theme.person 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 February 19, 2010
We enjoyed the intense flavors of this dish, but felt it overpowered the shrimp. Which we didn't really taste. I pan fried mine and wish I had grilled them. I served with steamed broccoli and rice pilaf. My shrimp were a bit smaller, I used 31-40 count. I cut the recipe in half serving 2 people with 8 shrimp each. Made for Top Favorites of 2009 tag game. Thanks for posting. :)person 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 May 16, 2009
This just might be the most outstandingly delicious thing we've ever made from Zaar. It's pretty labor-intensive, lots of chopping plus the work of shelling the shrimp, but that's a labor of love and the first bite in your mouth will make you forget all that. We pan-fried this in olive oil and omitted the part about "pat dry." The result was a sweet and savory glaze, and we also enjoyed the dip we had set aside per instructions. Eight or nine stars if they'd give us that many! Made for Zaar World Tour 5.person 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 (752 g)
Servings Per Recipe: 1