Simply the best way to do these steamed. Grilled is excellent as well, but this is perfect as is. I was wondering--has anyone ever tried using Old Bay in their boil? I never have, but am considering it next time.

Reviewed On: Sep. 1, 2008

Absolutely wonderful recipe! I've made it several times-it's especially good with home-made pesto (simple garlic and basil pesto from this site--minus brazil nuts). I've tried the lower fat recommendations as well, and trust me--never sub margarine for the real butter, but 1/2 & 1/2 instead of cream works just fine. I've also served this with silced grilled chicken (seasoned with McCormick's Montreal chicken seasoning) and it is to die for! Definately a dish worth keeping for a fast, elegant dinner. Thanks!

Reviewed On: Nov. 27, 2007

As with the other reviewers, I took the advice to sub brown sugar and balsamic vinegar. Doubled the rub, which was excellent, but my roast was a small one, and I had no cornstarch on hand, so I took someone else's advice and subbed 2 TBs flour, WITHOUT taking into consideration how I had scaled down the other ingredients--as you can imagine, it was waaaaay too thick, so instead of adding H20, I added chicken broth and just a tad bit more soy sauce, and it was amazing! I think next time I'll add some asian hot sauce as another reviewer suggested--just to spice it up a bit. Served with jasmine rice, and everyone devoured it--no leftovers. Next time, I'll buy a larger roast! Thanks for the great recipe!

Reviewed On: Nov. 27, 2007