This was a huge hit with my family and my husband is VERY PICKY! I changed just a few things: cut the sugar to 3/4 cup as recommended by others, added more strawberries, because I had a little more than the recipe called for, used the topping recipe that was recommende (1c flour, 1c brown sugar, 1 c oatmeal, 1/2 c butter) and it was delicious! I halved the recipe because there are only three of us, but it worked beautifully and it will be made again, I'm sure! Great recipe!!

Reviewed On: Jul. 9, 2009

I'm giving this three stars because I'm sure I must have messed it up somehow. For me, it was LOTS of melted butter with some greasy, fried shitake mushrooms with a sort of gingery flavor. I don't get the sauce part. I followed the instructions to a tee. I'm a pretty experienced cook, but I must have missed something. Sorry.

Reviewed On: Jan. 1, 2009

Very yummy dish, but I did make some changes. First, I followed the advice of others and cut the amount of butter. I only used 4 tablespoons of butter and it still seemed like I could have cut it a bit more. I did only have 1/2 a pound of shrimp (instead of 2 pounds), but I wanted plenty of sauce, so kept all the other ingredient amounts the same. I used the full amount of mustard and the full amount of lemon juice and garlic. Instead of parsley, I put in some basil and oregano and added some cayenne pepper flakes for zing (we like spicy!). I also followed the advice of others and added a "glug" of white wine. The lemon flavor was a bit much, so I think next time I will omit it or cut it way back and add more wine. I cooked the shrimp according to the directions, but at the end I sprinkled them with parmesan cheese and broiled them for about 5 minutes. I served it over angel hair pasta with some veggies sauteed in butter and olive oil. My husband, who is pretty picky, loved it and we snarked up the whole thing. A definite keeper with the changes! As a friend says, "yumbo!"

Reviewed On: Oct. 29, 2008