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I had to do something oh so wrong. I prepared the sauce mixture early in the day. About 2/3 into the cooking time I felt something was needed. I added salt which is not listed in ingredients, about 5 more garlic cloves and a dash of cayenne. After refrigerating, hopefully to meld flavors, I reheated the mixture and added the shrimp. The 3 minute cooking time was not enough for the shrimp to absorb the flavors in my humble opinion and the sauce seemed unremarkable.
We injoyed thoroughly. Nothing to say other than follow the Chef's instructions. Served with steamed rice. Thanks Sherry! Made for PAC Spring '09
This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it).
This was truly awesome. It reminded me of the Killer Shrimp restaurant in Marina del Rey, California. I cooked mine in the slow cooker for 2.5 hous. Might even be better tomorrow. Thanks for the recipe - this is going on my faves list.
Outstanding is all that I can say Bravo!!!!!!!!!!