By Meho98 on September 23, 1999
Serving Size: 1 (213 g)
Servings Per Recipe: 6
"Very easy to make. My parents are living with us and the low-sodium is great for his cardiac diet...was not missing a thing."
"Great addition to my cookbook. I used fresh Maine Shrimp and the sweet sour taste was exquisite. Topped with Parm-Rom-Asiago blend and red pepper flakes. I added extra chicken broth to get right consistency and doubled the tomato paste. Thanks for a real keeper"
"I really had to doctor up this recipe in order to get any flavor. I added extra italian herbs so that it did not taste like watered down tomato paste."
"This is so good and easy to make. I've made it twice now. It's definitely a keeper. Thanks for a great recipe."
"Probably one of the best recipes I've ever made!!! Very simple and exquisitely delectable! It is restaurant quality."
"My husband and I thought your recipe was just excellent. I love recipes that are fast, easy, and not so fussy to make. The bonus; everything is always in my pantry and if there isn't any shrimp. I'll use whatever seafood I happen to have. Thank you so much for sharing. Maybe next time we won't be so hungry and I'll snap a picture."
"I didn't have any of the sodium free ingredients, but it still tasted great. I also used 1 Tbs of the tomato paste and 1 Tbs of flour to thicken the paste. My husband loved it will the red pepper flakes and my girls sprinkled parmesean on theirs. It was a hit with everyone!"
"Recipe is great. I too add some red pepper flakes to add a kick."
"Oh my Oh my Yummilish! I added 1 tbsp of tomato paste and a chopped red pepper to the onion mixture. I also added 1 tsp of rice flour to thicken"
"Good solid recipe. I added a bit of cornstarch to the sauce to thicken some more. I will definitely make this again."