Reviewed: Aug. 8, 2006

This is a big hit at home. I use dijon mustard for a bit more flavor. I also double the sauce and use a little cornstarch to thicken it up. I serve with rice or egg noodles.

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Reviewer:

KIRSTIN99

Reviewed: Jul. 6, 2006

I didn't like this much -- I made it exactly as directed, so I could be fair in this review, even though I sensed I probably wouldn't like it. I like to taste the seafood instead.

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Reviewer:

CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: May 18, 2006

To increase the flavor, I tossed the shrimp with the red pepper, mustard and garlic an hour before cooking. I sauted the shrimp in the butter, then added the wine and the rest of the ingredients. I used a Riesling as my wine. Served it all over pasta.

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Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: Mar. 15, 2006

We didn't really enjoy this. I used some lemon pepper marinade and I think that was the mistake. There was also hardly any sauce and I found it to be pretty bland. It was just ok.

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Reviewer:

BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

Reviewed: Feb. 1, 2006

easy and yummy. I added onion, hot sauce and flour to thicken the sauce.

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Reviewer:

THEBEAU

Reviewed: Oct. 12, 2005

This dish had absolutely no flavor. We actually didn't finish the meal, we went out for dinner. I used precooked shimp and that was probably the problem. I will try this one more time with fresh shrimp.

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Reviewer:

getvampd

Cooking Level: Expert

Reviewed: Jul. 10, 2005

This was amazing! I had to make dinner for some extremely picky guests and they loved it! I didn't have any mustard in the fridge but the shrimp still came out fantastic! I will be definantly making it again. Thanks Brenda!!

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Reviewer:

KIO35M0

Reviewed: Apr. 11, 2005

GREAT! Easy and quick with lots of flavor. I added a bit more garlic and wine, and used less than half the butter and still great! Served it over steamed brown rice. Would also be great with scallops, calamari, etc! Will definately make again.

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Reviewer:

THERESA R.

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 10, 2005

Very good. We were out shopping all day and were starved when we got home. The great thing about this recipe is how fast it was to make. I used dijon mustard instead of yellow. To be honest, we just ate the shrimp and never served it over anything. I would serve it over rice or angel hair pasta for company.

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4 users found this review helpful