This recipe was fabulous! Instead of using 2 cups of water, I used two cups of chicken stock. I also added a cup of fresh mushroom just because I love veggies! I served the dish over rice, and I used chicken broth instead of water for that too. The only change I would make is to not cook the green peppers as long, the were a little soft for my taste. That being said, the base fort his dish could easily be made for a chicken dish as well. Over all GREAT!

Reviewed On: Jul. 6, 2009

This recipe was supuer easy to follow and didn't take as long to put together as I originally thought. I took this recipe to a 4th of July picnic and the dish was scrapped clean! My only concern was that the lady fingers would be soggy however they weren't. Next time I think I might use a bit more coffee and either pound cake or double up the ladyfingers. They seemed to get lost in the custard and I didn't really get the cake effect that you usually find in tiramisu.Super tasty.

Reviewed On: Jul. 6, 2009

I loved this recipe! Like a few other members, I left out the mustard and reduced the marinating time. The marinade had a wonderful light texture to it! Once the shrimp were cooking I boiled the marinade (that whole nasty raw shrimp thing!) and drizzled some on the cooke dshrimp. The rest I saved with the extra shrimp and made a yummy green sald which I tossed with the shrimp and the marinade. A wonderful summer dish which is sure to be a staple in our house!

Reviewed On: May 16, 2009