Chinese Take-Out Shrimp with Garlic Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 15, 2010
WOW! If you are a garlic lover, a seafood lover, and like an asian inspired dish with some heat, STOP, you have found the perfect recipe! This was really delicious, I prepared exactly as written and just added some more veg, some shredded carrot and red pepper strips. Served over jasmine rice spiked with carrot and fine diced red peppers. Hubby raved over this. Thanks for a very delicious recipe, will keep this one in the rotation for sure.
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Reviewed: Sep. 19, 2010
This is very tasty shrimp stir-fry recipe. I cut back on the garlic though, by only using 2 garlic cloves. 10 garlic cloves is way too much garlic for me! I served it over hot steamed rice, as suggested.
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Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA
Living In: Brookville, Pennsylvania, USA

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Reviewed: Jul. 19, 2010
This was excellent! The only reason I am giving 4 instead of 5 is that is was SUPER spicy. Me and hubby really like the spice but it was almost too much for us which leads me to believe it would be WAY too hot for most people. Scale back on the heat and you have yourself a fabulous meal.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
Reviewed: May 23, 2010
This was exceptionally good. I was surprised at the flavor. No soy sauce which is great. I had a little too much red pepper in it so will cut back the next time. A little too much heat for me.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 13, 2010
WE loved this. I used onion,bell pepper and carrots as the only veggies. It was a very nice meal
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Reviewed: Dec. 1, 2009
Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also.
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Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009
Very flavorfull! For the garlic lover!
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