By NcMysteryShopper on September 26, 2006
Photo by NcMysteryShopper
Photo by NcMysteryShopper
"We really enjoyed this recipe. The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice (Hawaiian Rice) by Chabear01, but it would be equally good on plain white rice."
Serving Size: 1 (59 g)
Servings Per Recipe: 4
"I had this for dinner last night and it was delicious! I never considered chambord to cook with but it is a great flavor with the garlic. I had it with some garlic rice and it was a great match!"
"Excellent and very easy! Thanks for a great recipe."
"i love this"
"This is superb. The reviewers are right, have plenty of crusty bread on hand to sop up the sauce. We will be doing this one again!"
"This shrimp dish was a little wierd and too sweet in my opinion. My husband thought it was great as he tends to enjoy unusual flavors. If you like odd combinations...this is for you."
"Nice combination...but would remove the seeds from the jalapeno next time...found it too dominant."
"Yummy shrimp....I definitely enjoyed this for my dinner tonight. I like the taste of raspberries with jalapeno, reminds me of pepper jelly. Very good!"
"This was very good! Super quick and easy to make. Due to not having any raw shrimp or Chambord, I used precooked frozen shrimp thawed and 2 Tbs of Sugar free Raspberry Preserves that I had on hand. Note: if preserves are chilled stand back when you add to hot oil...lol. The shrimp was wonderful like this and only 10gm of carbs. Next time I'm going to try this with orange marmalade or orange liquer such as Grand Marnier. Everyone was right, the bread is perfect for getting every last wonderful bit of sauce!"
"Sweet and Spicy- much different than any shrimp recipe I have tried. I wanted to drink the sauce!"
"i tried this last valentine's day and my fiance loved it!!! it was super easy to do plus very very tasty!"
"Absolutely amazing! I made this as the appetizer for my Valentine's Day dinner. My bf could hardly speak. He was thrilled with the flavor and said he wanted to burst from all that he was tasting! Thanks so much!"
"Incredibly delicious. Wished I had made more, these were just so good. The sauce is a bit sweet & a bit spicy and made us grab for more bread to dip up every last bit. A keeper, and will be a true favorite."
"My DH and friend loved this, easy, simple and oh so good! thanks Cheryl!...Kitz:)"
"Fantasmic! The sweetness of the Chambord hits you first and you are like... hmmm...This is pretty good. Then the bite from the jalapeno tingles your tongue and you are like... VERY good! I cant really repeat what dh said, but here is the censored version "MMMM, This is some good #*%#" We both agreed that 2 ounces of olive oil was more than enough and could probably be reduced even more. The sauce was amazing so definitely follow NCM's advice and have some crusty bread waiting. Next time I will play with the amount of oil and maybe increase the garlic just a touch. For those who really like heat you may want to use a bit more hot pepper. We thought this was perfect. Just tingles on the tongue doesnt over power or burn. I served this with my Rice Verde and it was a great accompaniment. I did not take a pic bc mine would never come as pretty as the one already here. Perfection NCM! Thanks for sharing this great dish!"