I made this for a family birthday party, and all of the guests loved it. I doubled the recipe, and naturally it took a bit longer thank 3 - 5 minutes to cook the shrimp in the butter and garlic. I added the wine when all of the shrimp were very nearly pink. It takes a little while for the wine to boil up, and all of the shrimp were done when it reached a boil. I wanted to make sure that the shrimp didn't overcook and get tough. But it all worked out. The sauce is so very delicious! (It should be with that much butter.) Considering that five people ate almost all of the eight servings, I am sure that my family will ask for this recipe again.

Reviewed On: Oct. 3, 2009

Tasty and simple. It's one of my husband's favorites. I've never made it with raisins, and generally use a can of lite coconut milk as part of the milk, as others have suggested.

Reviewed On: Oct. 3, 2009

Trust the ratio of peanut sauce to spinach & tofu, my friends. That sauce will make you want to be the swimming angel, floating inside of a salty, sweet and nutty world. I doubled the dish (way too much rice though), and made it for five friends -- who all asked for the recipe.

Reviewed On: May 12, 2009