Reviewed: Nov. 6, 2010

This recipe was absolutely delicious. I added mushrooms and spinach. I will definitely refer this to my friends.

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8 users found this review helpful

Reviewer:

womanofGod46

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 25, 2010

I really love this recipe. It was so easy to make. I added Birdseye Asian Medley steamed veggies and served over rice. I have made it twice already. I also tried it with chicken and added some ginger and whole wheat rotini pasta and it was great as well.

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12 users found this review helpful

Reviewer:

natisha

Cooking Level: Expert

Reviewed: Jul. 20, 2010

I found this sauce to be rather bland. It was neither good nor bad, just there. I would not make again.

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7 users found this review helpful

Reviewer:

Chris G

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 10, 2010

I cut the recipe in half. I think dijon would have had a better taste (and look) than yellow mustard. It needed cornstarch to make into a sauce. It looked boring so I added mushrooms and some green pepper. Either is was the pepper or the mustard was too much for us.

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4 users found this review helpful

Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Feb. 4, 2010

OMG... This was AMAZING! My whole family loved it.

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4 users found this review helpful

Reviewer:

SmileyGurl

Cooking Level: Intermediate

Reviewed: Dec. 20, 2009

Yum! I've already made this twice and will make it again. A few modifications to make up for ingredients I didn't have: tilapia filet instead of shrimp, extra virgin olive oil instead of butter, the starchy water from spaghetti instead of white wine. I also used hot prepared mustard for a good kick, and more garlic & lemon pepper seasoning. Delicious. Also, this is one of the few recipes where the prep & cook time have been accurate for me - within 20 min, the meal was ready and the dishes were done.

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5 users found this review helpful

Reviewer:

canadiangirl

Reviewed: Dec. 10, 2009

This was very yummy. My boyfriend loved this dish, i would recommend doubling everything but the shrimp if you are making this with noodles, because its not very "saucy". I also made frog legs with this recipie and it turned out just as good.

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5 users found this review helpful

Reviewer:

Kasi

Cooking Level: Beginning

Living In: Port Allen, Louisiana, USA

Reviewed: Oct. 19, 2009

Wonderful dish! I will be making it again.

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5 users found this review helpful

Reviewer:

Michelle

Reviewed: Sep. 27, 2009

I have made this recipe so many times that I actually got burned out on it. I have not eaten it in about two years but I am going to make it for dinner tonight. This really is a simple and fabulous dinner to make. I am with some reviewers, though, that half a cup of butter is bit much, so I use olive oil instead and only enough butter to give it the rich taste that this dish needs. To anyone who is considering making this recipe, I say bon appetit!

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5 users found this review helpful