I did this recipe with shell-on, de-veined shrimp, keeping the heat at a simmer until they just turned pink, then turning them out in a bowl with the liquid to steep for about 1/2 hour. The texture and flavor were excellent! The previous reviewers had it right about adding Old Bay Seasoning (omitting salt). 3/4 TBL per pound was about right. I also added a pinch of cayenne to give it a little top-note. Beware of heavily hopped beers. I used Miller High Life and it came out fine. Might be interesting to try with a simple ale, too, for a slightly sweet taste. Many previous reviewers added garlic. I did not, but I could tell that it would be a good addition. Definitely serve with a crusty french bread to soak up the juice! I'd pair it with a cucumber and vinegar salad and some radishes. GREAT recipe!! I'd give it 6 stars if I could.

Reviewed On: Jun. 14, 2009

This is an AWESOME dish. Didn't have any cream so I substituted 1/2c cottage cheese and 1/2c sour cream, beaten together well, for the cup of light cream. Still great and maybe was healthier(?). Wonderful balance - leeks are pungent, cottage cheese, sour cream mixture is smooth, and the cheese is both. Also had a bunch of onions I had to do something with, so I made a version with 3 medium size onions and a big sprinkle of dried parsley. Very good and worth doing as well, but leeks are definitely the best. Also used just run-of-the-mill supermarket Swiss, so the recipe does not have to be overly expensive. I would make it far enough in advance to give it a longer cooling period, as after only 10 minutes it was still runny. Reheats well, too.

Reviewed On: May 10, 2009

I halved the recipe since I was only marinating 1 1/2 lb sirloin steak, and there was more then enough. The lightness of the lemon juice was a nice change for a beef dish and it had a good tenderizing effect after about 2 1/2 hours in the fridge. There were a lot of ingredients left up to "taste", so I just put in a TBL of McCormick Monterrey Steak Seasoning and it came out very well. When I use it for lighter meats, I'll use different spices, but it's definitely a keeper

Reviewed On: Apr. 19, 2009