I grew up with fried shrimp my Grandmother made (fresh shrimp from the SC coast). She used a similar recipe but instead of bread crumbs she used cracker meal which I added seasoning to prior to breading the shrimp. I've since found House Autry Seafood Breading and it is outstanding. It is seasoned just right. If you like a little more heat, mix it with the House Autry Medium Hot Breading. Also I add a little water to the eggs to thin a little.

Reviewed On: Apr. 23, 2009

We loved this one with some changes. I used 1 can diced tomatoes, about 1/2 cup feta cheese with basil and sundried tomatoes and about 1/2 cut goat cheese (I love goat cheese). I also used whole wheat penne pasta. I sauteed about 1 pound shrimp in 1 Tbls. olive oil and 1 Tbls. butter seasoned with lemon juice garlic powder and Cavenders. When the pasta was done, I put the shrimp and tomato mixture in the pot with the drained pasta and mixed togeter. Served with a sprinkle of goat cheese and extra basil. I agree with one of the other reviews that crumbled bacon on top would be a nice touch. It was delicious!!! I also think it would be good with seasoned grilled chichen. I'll definitely do this one again.

Reviewed On: Sep. 2, 2008

My husband I both thought this was really good. I followed advice from other reviews and doubled the rice (and broth) plus added 1 tsp. salt to the liquid when cooking the rice. It took longer to cook rice than indicated. I also added bell pepper, 1 cup mushrooms, 2 zucchini and more cumin. For the cheese I used pepper jack because we like things on the spicy side. Can't wait to have it as leftovers.

Reviewed On: Sep. 2, 2008