This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen.

Reviewed On: Jan. 28, 2003

I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.

Reviewed On: Oct. 25, 2002

Absolutely delicious!! I followed the recipe exactly as to ingredients. I did add one twist, which I do with all glazed bundt cakes, have for over 50 years. I use a wooden skewer to poke 30 to 40 holes in the top and all sides of the cake. I then apply the glaze liberally with a 1 inch paint brush, used only for cooking, and repeat the process about 3 times. This way, some of the glaze penetrates the cake, adding flavor and moisture. I will definetly make this again.

Reviewed On: Aug. 22, 2002