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I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish.
Units: US | Metric
Serving Size: 1 (771 g)
Servings Per Recipe: 4
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