This was a tasty recipe, but maybe 3.5 stars, if I could do that. The taste was good, but my wife and I don't have very refined taste buds, so all we tasted was spicy, we didn't taste the garlic or the nutmeg. Also, we ate just the shrimp as sort of an appetizer, and I think this recipe would be much better when paired with the right foods, alone it is just kind of plain. We let four other people try this recipe and none of them liked it at all, it was too spicy for them. But I didn't think so, I thought it was perfectly spicy.

Reviewed On: Jan. 13, 2008

I gave this recipe three stars. My wife and I thought the taste was very plain, and way too buttery. I barely tasted the dijon, either. I guess we were expecting the shrimp to have a little more "pop" to their flavor. Next time, I'll follow the advice of other reviewers and cut the amount of butter in half, and I may add a little more dijon as well.

Reviewed On: Jan. 6, 2008

We cooked this recipe this afternoon for lunch - scaling it down to six servings. We used Velveeta for the processed cheese, fresh brocolli, and nothing special for the rest. It was very easy to prep and cook this dish, but I have one suggestions though - based on our experience cooking it... Next time I fix this I will add more brocolli, probably double what the recipe recommended. The taste was great - a good mix of cheesiness, pepper, and other flavors. Certainly the best brocooli and cheese soup any of us had tasted (six servings fed to five adults). Definitely recommended!

Reviewed On: Dec. 30, 2007