Being a former Californian with VERY fond memories of Killer Shrimp, I couldn't wait to try this one. Like others I thought the amount of tomato paste was excessive so I cut it in half, and used beer (Corona) instead of white wine. The broth lacked the heat of the original that I remembered so fondly so I added about 1/2 tsp of red pepper flakes which seemed to do the trick. I also chose to strain the broth before adding the shrimp; biting into spent herbs after all that time simmering was a little unpleasant. Overall, a winner.

Reviewed On: Nov. 27, 2009

Wonderful as is, but then I added a dash of allspice for a little extra flavor. Cardamom would work nicely too. And triple sec works just fine if you don't have Grand Marnier. A tip for storing fresh ginger, which tends to spoil quickly: slice, put in a baggie, and freeze. Frozen ginger is easier to chop or mince. You can also freeze a whole "hand" (peeled or not) for grating but the consistency of the grated ginger will be a bit mushy.

Reviewed On: Nov. 26, 2009

Excellent flavor, very easy. Only made minor changes - used 1 tsp. cumin seed instead of powdered, added 1/2 tsp ground coriander ('cuz I like it!), frozen instead of canned peas, and used half the amount of garam masala and added it at the very end of the cooking time instead of earlier as instructed in order to preserve the fresh quality of the spices. I don't like to cook garam masala too long because I think it diminishes its aromatic flavors. Thanks, I'll be adding this to my growing repertoire of Indian recipes.

Reviewed On: Nov. 5, 2009