Reviewed: Oct. 22, 2009

Yum Yum Gimme Some!!! I subbed the vegetable oil with olive oil. I subbed the ginger with ground ginger and added 2 cloves garlic. On my plate I added Siracha Sauce. Mmmm. I supplemented with a cup of black grapes for dessert.

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brando79az

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 7, 2009

very yummy!!

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 14, 2009

This was good, with the additions of lots of minced garlic and a pinch of red pepper flake as others have suggested. I too stir fried the asparaguswith the garlic, then added the shrimp for about 5 min. with the other ingredients. The asparagus was especially good, the shrimp needed a little something more.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: May 27, 2009

This recipe was delicious. I followed advice from other reviews and sauteed the shrimp and asparagus in garlic and olive oil. Afterward, i added angel hair pasta and had a complete meal. I have already made this dish twice in two weeks.

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Kristi

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: May 10, 2009

I loved it but learned this evening that my husband doesn't like ginger. Who knew after 10 years? I thought it was great and pretty easy to make.

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ERiley

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Reviewed: May 4, 2009

I found this dish to be bland. I didn't have sherry but that was all I changed and I don't think 1 tsp would have made much of a difference. I might try it again and add some spices to it.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 22, 2009

This was really good and flavorful but I could have done without the sherry. Thanks for the recipe.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Aug. 1, 2008

This was the best!!!!!!!!! Added some green onions on top when I served it. This will be a recipe that I will use again and again

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Gwen

Cooking Level: Expert

Living In: Renton, Washington, USA

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Reviewed: Jul. 18, 2008

This was just ok. I added 4 cloves of garlic and it still needed something. It tasted too bland.

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this2shallpass19

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 22, 2008

Very good and easy. We served this over wild rice and it was a good combination. I also added garlic and crushed red pepper as other reviewers suggested.

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Jacki

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Reviewed: May 7, 2008

Excellent. Followed exactly, but added 1 clove of minced garlic during the last few seconds of frying the shrimp. Served over brown rice. My family does not like asparagus, but we decided to try this since the farm stand had asparagus. The sauce made it tasty. Even my 3.5yr old carnivore ate it (and asked for more shrimp)

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LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

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Reviewed: Mar. 12, 2008

I have to re-review this dish. It sat overnight in the fridge. I tried a little of it cold at lunch today and it was actually GOOD. Grumpy had it warmed up for dinner and he said it's a definite keeper! I guess some things just need to sit a bit for the flavor to really be there!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Feb. 24, 2008

I made this exactly as it says to and it came out great, I wouldn't change a thing. My very picky 2 yr old even ate it (except the asparagus) he even had multible helpings of rice with the sauce mixed in.

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tasha

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Reviewed: Feb. 21, 2008

This was really good and extremely quick! I happen to love ginger so I loved this recipe. I didn't have any shrimp so I used chicken breasts instead and it was still very good. I also didn't have any fresh ginger root so I used two tsp of ground ginger. I also thickened the sauce with a tbl of cornstarch mixed with a little water and served over white rice.

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Feb. 17, 2008

this was ok, but not great. I made it pretty much according to the recipe with the exception that I used ginger paste instead of fresh ginger because I didn't have it available.

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Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 11, 2008

This recipe was really easy and really, really tasty. The only things I did different was using ginger paste as my store did not have fresh ginger(paste available in the produce section and has s decent shelf life.) I also added some diced white onions. This was better than any shrimp dish I have had in a restaurant! Will make again and again.

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Laura

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

Eh. It was just ok. I used steamed broccoli, and 2 tsp ginger powder instead of what was listed, but otherwise kept everything the same. A lot of ginger flavor but not much else. Maybe it needed to be thickened with cornstarch - maybe some sesame oil - maybe some garlic? Not sure - but needs a little tweaking.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Oct. 28, 2007

I just made this dish, and must admit, it is REALLY good! I'm usually not a big fan of shrimp, but wow! It is very flavorful and a great accompaniment to a bowl of rice. I didn't want to count 24 shrimp, so I just used 1lb. and it came out just perfectly.

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