Reviewed: Oct. 1, 2009

Hearty, healthy, and very comforting dish. Really enjoyed this. If you let the onions get a deep brown by slowly caramelizing them, the flavor is wonderful. Could have used more saffron. We doubled it and still needed a little more, but we like a punch of flavor, so start small and add what you need. Thanks for the great recipe!

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Reviewer:

JenDeatrich

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 9, 2009

A good dish that could have been even better. I agree with Lynda Q that the amount of paprika was overkill. Less would be better and none better yet. Otherwise an interesting and tasty dish, largely because of the exotic flavor of saffron. Pairing the shrimp with the gnocchi was unexpected and delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 24, 2009

Tasted fantastic. No complaints or modifications whatsoever.

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Kikacesca

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Reviewed: Jul. 21, 2009

Unbelievably good sauce! Substituted chili powder for saffron and left out mushrooms (didn't have any). Still awesome!!

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Reviewer:

theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 2009

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

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Elizabeth

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Reviewed: Mar. 9, 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. 10, 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. 28, 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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