Reviewed: Dec. 7, 2011

Followed the advice of others and used Cream of Shimp soup. Also, I added some Old Bay Seasoning and Emeril's Essence to the soup mixture. Great flavor. Look forward to making it again.

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Reviewer:

Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

Reviewed: Aug. 18, 2011

Easy and quick to make. Fussy husband loved it! Me too! I might try it with chicken next time instead of shrimp!

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Reviewer:

PattyB62

Reviewed: Dec. 19, 2010

Wow what a great dish. I substituted a clove of garlic for the pepper as suggested and 1 cup frozen mixed veggies for the celeray

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Reviewer:

KMCKIERN

Reviewed: Mar. 25, 2010

Used 1 cup of red wine instead of 1/2 cup of water. 3 cups of spinach in place of celery and green pepper. 1 table spoon of lemon juice, and a full stick of butter and other ingredients remained the same.

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Reviewer:

CHEFinTraining

Cooking Level: Intermediate

Reviewed: Nov. 4, 2009

Delicious! My husband was amazed at how quickly I created such a yummy dinner!

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Reviewer:

Jennifer VE

Cooking Level: Intermediate

Living In: Campbell, California, USA

Reviewed: May 18, 2009

will definately make this again,the soup really makes it a hearty dish.I added worcestershire sauce and a little curry powder to add more flavour.

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Reviewer:

Agnes

Cooking Level: Intermediate

Reviewed: May 9, 2009

I rated this recipe with 5 stars; based on the following changes: Change the green peppper to 1 clove of garlic and the 1/2 cup of water to 1 cup of wine and add 3 tablespoons more butter. You need the extra liquids to have a sauce to pour over your rice. My husband was thrilled; he wants me to make it again next week!

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9 users found this review helpful