The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 10, 2006
I used half of a green pepper and only 1 tbls of chili paste and it still turned out pretty hot. Loved it though!
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Jun. 19, 2006
Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice, so I put in a dash of cinnamon, nutmeg, cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini, for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo
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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Living In: Macdill Afb, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 15, 2006
I made this for my husband for Valentine's Day. He and I agreed it's a keeper. Something that's completely different that maries the pasta and the shrimp well. Also, low fat!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 26, 2006
I thought this was just ok. I made it exactly as listed, except ground allspice instead of whole, and I actually forgot the cilantro at the end. Maybe it would have helped? The flavour of the sauce had a nice Carribean kind of feel to it (it is spicy but not overly so) but I just wasn't crazy about it with the pasta. I think it would be better with rice, but I guess afetr all the rave reviews I expected it to be a lot better. My Hub didn't like it much either. I won't make again.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 5, 2006
This dish takes awhile to make, but is ultimately delicious and highly recommended. My only change: I used one heaping tablespoon of Thai Kitchen's Roasted Red Pepper Chili Paste instead of two. The spice level was perfect; it had sufficient kick but didn't burn my face off.
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Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 13, 2005
While I assembled this dish differently, I don't think it changed the final results. I didn't have any Grand Marnier, so I had to use the juice of a couple of clementines. I didn't have chili paste either, and I subbed Red Curry Paste. I didn't use 2 TB of it, I used one heaping tsp, and boy was that hot enough!! This was an interesting mix of flavors. I also used whole wheat pasta, I think that may have helped tone down the heat some, but not much. If I make this again, I will certainly cut back on the curry, or look for chile paste. Thanks for the post liebelune!
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Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA
Living In: Sayreville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 8, 2005
Everyone loved it, and it was so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 26, 2005
My husband loved this dish. I also thoroughly enjoyed the first few bites until my inadequate tongue couldn't handle the spice. (Should have listened when I made him taste test the crazy Japanese chilli paste I bought and he said it was hot even for him). I also used ground allspice.
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Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand
Living In: Osaka, Osaka, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 22, 2005
I'm always looking for new and different ways to prepare shrimp and prawns and I found a "keeper" in this one! I did follow the advice of the reviewers that had boldly gone before me in that I used ground allspice but other than that, I didn't need to tinker with the recipe very much at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 9, 2005
this is a GREAT! although, there is no way i could fit 1.5 pounds of shrimp in that sauce + the 8 oz. of pasta! we cut about each of those in half and it was incredible :=) *just be sure NOT let the shrimp overcook in the sauce. ours were borderline-chewy! Not so great. I will be making this again next week!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 28, 2005
Nice easy dish to prepare. The fruitiness of the allspice really plays nicely off the chili sauce to create a tangy flavor which is not too spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 21, 2004
Fantastic. Made this for my boyfriends tiki party and everyone wanted the recipe. I left out the cilantro (ick) and used ground allspice instead of the whole berries and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 13, 2004
What's great about this recipe is that the sauce can be made beforehand. I made it the day before I served the dish and it really gave the flavors a chance to blend together nicely.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 16, 2004
This is very good, everyone in the family liked it and the shrimp were of course a hit. I followed the recipe to the letter EXCEPT, powdered allspice instead of berries (it tasted fine), and no cilantro, sorry to the earlier reviewer but there was none around! And it's just great that way, tangy and tasty and a bit spicy. Oh, didn't have chili paste so I shook on some hot sauce. Use fresh ingredients and let the sauces sit for a few hours in the fridge, it's easier time-wise and tastes better too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 5, 2004
This recipe is delicious, but a bit too spicy for me. Next time, I would use half of the chili paste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 18, 2004
This is an excellent and unique pasta dish. Even though I used a food processor, it does take some time to prepare the sauces, so if you want to save time, prepare them the day before. I will also try ground allspice vs. the whole berries. For me, biting into a whole allspice berry detracts from the enjoyment of this dish just a bit. My other personal preferences are to add 2 chopped jalapeños to heat the dish up a bit and double the Grand Marnier. I like the effect of the Grand Marnier and since it’s boiled, all of the alcohol is removed. Finally the cilantro really brings out the flavors. Don't leave it out!!
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 22, 2003
I made this for a shower for my sister, only I used chicken instead of shrimp. Everyone really liked it and the leftovers were heated up with Ragu. The only problem I had was finding chili paste! Most grocery stores don't carry it. Try an international store that carries oriental specialties.
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Cooking Level: Expert

Home Town: Ferguson, Missouri, USA
Living In: New Albany, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 28, 2003
This meal was excellent!! I didn't have any Grand Marnier so I substituted with orange juice, it worked!! YUMMY! Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 18, 2002
Made this for my husband and I on Valentines Day 2002.He raved that it was Delicous after each Bite! It was an easy recipe to make and we both loved it! This will be a Recipe I will make Quite often,for guests as well as the two of us!
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