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Reviewed: Mar. 19, 2008

Changes I made: I marinated the shrimp in the juice of half a lime for a couple of hours; I cut WAY back on the amount of butter called for; I subbed regular yellow onion for the red, and I used a couple of tbsps of McCormick's Chipotle Chile Pepper powder instead of canned peppers. This turned out great. Thanks!

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Reviewer:

Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Oct. 9, 2007

This is a good beginning. I added a large can of whole tomatoes, chopped, with the vegetables, a 1/2 half cup of virgin olive oil and double the amount of Cilantro and Spices. Instead of half and half, I used white wine.

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Reviewer:

JimcooksinVA


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Reviewed: Sep. 29, 2007

The eight ingredients starting with the garlic should be mixed together and let sit overnight in the fridge to marinate, the oregano should be 1 tablespoon not one teaspoon (don't be afraid as it mixes through). The entire mixture should be heated through with the melted butter and proceed with the recipe. The garlic and red onion should not be cooked until translucent as this dulls the intensity of the garlic and red onion changing the final flavor. Also shouldn't take as much time as recipe states.

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Reviewer:

MommyDiva

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Carriere, Mississippi, USA
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