Reviewed: Mar. 25, 2009

We ended up using Orange Roughy instead of shrimp and it was delicious! Fast, delicious meal.

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Reviewed: Mar. 10, 2009

My whole family loved this dish! I had forgotten how expensive saffron is but I don't think you would get the same results without it.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

I wanted to like this more, but I found the paprika overpowering, but not in a flavorful way. Maybe the paprika I used was too old, so if I try this again, I would use a little or none, and substitute something a little spicier in its place.

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Lynda Q

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 29, 2009

excellent flavor, easy to make. Only changes are don't cook the shrimp as long, and I used a cast iron skillet which retains heat so I'll use a lower heat next time. It turned out a little dry.

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stellaaa

Cooking Level: Beginning

Living In: Denver, Pennsylvania, USA

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Reviewed: Jan. 15, 2009

This was great! Reminds me a lot of the chicken paprikish recipe I frequently make. I didn't include the saffron, which I'm sure would have added a nice flavor, but wasn't necessary. I added a little bit more brown sugar than specified since I'm a fan of carmelized anything, and it resulted in a bit more of a tangy, sweet aftertaste that I thought really complemented the dish well. A great quick, delicious recipe! I served three with this recipe, and probably could have bulked it up a little bit next time. Everyone wanted seconds!

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