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Showing 1-6 of 6
By Chef #969289
on June 15, 2011
Very easy and tastey recipe. I did add 2 cloves of garlic as we love garlic and once the shrimp was pink I removed from the pan and made the sauce which I doubled and thickend then added shrimp back in to coat . I served with brown rice(sauce over) and a salad. Good way to make a nice dinner on the run. Sometimes I do add vegies to when I want to change it up a bit. Great for company or one of our families favoritepeople 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 January 15, 2010
By Chef #845796
on May 23, 2008
on January 21, 2008
Oooh, yum! I love recipes that are super easy- yet full of flavor! And that's exactly what this is! I omitted the cayenne (I have a 2.5 year old shrimp fanatic who I wanted to share with) and added a bit more lemon at the end- just for personal preference. These shrimp were succulent, juicy, flavorful and GONE before we knew what happened to us! Thanks for an awesome recipe! So, so good!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
By Chef #324385
on July 03, 2006
This is just the best. Lots of flavor and so so easy to prepare and get to the table. I use large cleaned shrimp with shell still partially on.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
on February 28, 2004
Serving Size: 1 (129 g)
Servings Per Recipe: 4