This was a very good recipe but I have one suggestion. I don’t think the amount of the ingredients for the egg wash is adequate for the “servings”. So, for whatever number of “servings” you calculate, I recommend you double the ingredients. While you may have some egg wash left over, I feel its better not to run out in the middle of cooking for your guests. Since the bread should be totally saturated, you won’t have to worry about running out if you double it.

Reviewed On: Dec. 5, 2011

This is a very easy dish to make at the last minute. I have made this a half dozen times and most of the time it’s a last minute decision. You DO NOT have to spend big bucks on the shrimp to make this dish. I always keep a bag of “Sam’s Club” cooked shrimp in the freezer for a quick meal and it works great for this recipe. The shrimp are run under cold water for 5-10 minutes to thaw, then peeled and ready for the pan. I recommend you quadruple the sauce! The ingredients are cheap, the sauce is great and since my recommendation is to since this over penne pasta, (or rice) more sauce is needed. In my view, the recipe recommendation quantity of crushed red pepper results in a “medium to mild” on my hot taste scale. I have doubled the pepper which results in a “hot” rating and also have cut it in half for very mild when serving this to young children. Be sure to decide where you want this to be on the “hot taste scale” before you add the pepper. It’s a great recipe but if you don’t measure carefully, you can easily make this too hot for some palates.

Reviewed On: Jan. 16, 2010

This is a very flexible recipe. I have made it with chicken, shrimp and most recently, scallops. I think it works best with seafood. The complementing tastes of the basil and cilantro make this dish and should not be left out. The only changes I make are substituting olive oil for the vegetable oil and adding 2 tablespoons of “hot” sesame oil. Since there are so many dominate flavors in this dish, do not waste money on expensive fresh shrimp or scallops. The frozen bulk variety from Sam’s Club or other warehouse stores work just fine.

Reviewed On: Nov. 28, 2009