By Cher Jewhurst on August 05, 2002
Photo by JackieOhNo!
Photo by JackieOhNo!
"This recipe is so good, quick and easy to make. It's been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. I got this recipe from Woman's Day Low-Fat Meals Magazine, Page 85, from May of 1995"
Serving Size: 1 (325 g)
Servings Per Recipe: 4
"What a great tasting dish and so easy to make! I did not add any jalapeno because I was afraid it would be too hot for my taste. Otherwise, I followed your instruction exactly. The sauce was superb and I will be making this dish again and again. Thanks so much for sharing this great dish! :-)"
"This recipe is easy to make and so delicious. My son asked for a copy for friends. Need I say more?"
"This goes together so quickly, it really is perfect for a weeknight dinner. I made this exactly as posted and found it to be very pleasant. However, even with the crushed red pepper and the jalapeno, I felt it needed a bit more punch. I ended up adding some more soy sauce for added flavor. Thanks for sharing. Made for Fall PAC 2012."
"My wife told me this was the best shrimp she had ever eaten!! (quite a compliment for her) I did make a few modifications. Instead of chicken broth, I boiled the shrimp shells for broth. Also I substituted crushed garlic (5 cloves) and 2 serrano peppers instead of jalapeno. Thanks for a great recipe."
"This is very good !!, Quick and easy to make. I tried 1 tsp of Red pepper flakes as we generally like our food hot but it was to much, I think 3/4 would be better if you like a bit of a kick to it."
"Easy to make, and delicious. I used only 2 bell peppers, instead of 3, and that was plenty. The heat from the jalapeno, and pepper flakes was just enough, not overwhelming. Great for a meal after a long work day. "
"Wonderful! I made this for lunch today even though I was dining solo. To overcome the risk of the uneaten shrimp getting tough I removed 1/4 of the sauce after step 3. I placed this in a smaller pan on simmer, add 8 shrimp and finished the small pan from there. To the large pan I added bite-sized pieces of precooked chicken thigh and simmered for 5 minutes. After cooling during lunch, I divided the chicken sauce into 3 servings in ziplock freezer bags and froze them. Just thaw, heat and serve. They'll be very nice future meals. Like you I leaned a bit heavy on the crushed Red Pepper Flakes. I also only used 2 Red Bell Peppers and added 1 Green Bell for eye appeal. I'm looking forward to serving this to guests who appreciate good food. Thanx for posting this great recipe. Pierre"
"Very good--and so easy! I loved the sauce--I think it will be fun to experiment with different adaptations of it. I'd also like to try it with chicken. Thanks for this recipe!"