This was a fantastic starting point for me. I have to cook gluten free, so was a little concerned. The differences I used were, replaced all purpose flour with rice flour, tripled the garlic, the juice of 1/2 lemon and about a tbl of zest to the saute, added chopped fresh spinach, and small sliced roma tomato to the shrimp prior to putting under the broiler, I also used red cooking wine instead of the brandy because I was out. Over all husband, 18 yr old son, his girlfriend and my 14 yr old daughter loved it. I made a double batch to have for lunches tomorrow, but as there is none left we will be having sandwiches. :)
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This was a fantastic starting point for me. I have to cook gluten free, so was a little...