This recipe was alright; nothing I would really make again. I did find the actual recipe on Rachel Ray's website...I don't know why modifications were made. The shrimp was nice and spicy, especially with the extra cayenne I added, but the flavor was nothing fabulous. I did really like the corn flapjacks though, and use them accordingly for other meals.
This is just terrific! Unique and delicious! I recommend taking the time to make the corn flapjacks - they are a great match to the spicy shrimp with that garlicky sauce. I topped this with a dusting of cayenne pepper to add some color and a little more kick. The shrimp with the flapjacks, a nice green salad, and a cold beer - great meal! Thanks for sharing!
Gotta love Rachel Ray! I followed the recipe, but served the shrimp and sauce over dirty rice instead of the flapjacks. I loved the flapjacks, just not with the sauce on them. Great recipe, thanks for sharing.
This was one of my picks for the Fall 06 PAC. This was a great recipe that for my family will lend itself to some modifications. I used a little over a lb of shrimp and will use more next time. Other changes (to suit my family of course) will be to use less sugar in the flapjacks, they were much to sweet for our taste, add more garlic and use much more onion and maybe also add a little of the cajun seasoning to the sauce. I loved the flapjack idea but my hsuband was not crazy about it (he said it was good and that was a grand compliment coming from a meat and potatoes man). This is a nice fairly easy meal that would be wonderful to serve to guests as it looks like something you would get at a fancy restaurant. I will make this again with the few changes I mentioned.