Reviewed: Dec. 6, 2010

This was very tasty. I made it for my roommate and myself and we both loved it. It is very filling but not heavy. I made some changes, however. Double (at least) the garlic, and reduce salt and paprika.

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Reviewer:

StudentCook

Reviewed: Jun. 28, 2009

My BF and I really liked this! Only use 1 teaspoon of paprika and a lot more garlic. It was a quick, easy and low calorie meal and I will be making this again!

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Reviewer:

Neeley

Home Town: Houston, Texas, USA

Reviewed: Sep. 7, 2008

I was not impressed with this dish. I thought the paprika was overpowering. I will not be making this again.

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Reviewer:

Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

Reviewed: Sep. 9, 2007

I added more cloves of garlic and threw in some frozen spinach with the tomatoes at the end. i also threw some leftover brown rice in the pan to heat it up, and it soaked up the flavor of the shrimp and garlic well. It was delicious!!!

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Reviewer:

KTW2177

Reviewed: Sep. 4, 2007

I read the recipe as saying the saute is quick, not neccessarily the whole recipe. I still consider this quick and easy, as you put the rice on and blend the shrimp, walk away, and 50 minutes later come back to take off the rice and cook everything up. But semantics aside, this is a really delicious dinner. I don't cook with paprika often, and I enjoyed the flavor of it, the pepper, and garlic. I'd like to try spinach in here, added with the tomatoes, for color and my own preference, but as-written this is a keeper. Thanks for sharing.

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Reviewer:

M. Stoffel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: May 29, 2007

So it's a little bit time-consuming to make the rice, but overall, this recipe is the best! Very similar to a shrimp recipe I have, only you add in a couple of green onions -chopped-, a bottle of Kraft Italian salad dressing -it goes right in the pan with the shrimp-, and top with freshly grated parmesan cheese. Really good over pasta too, thanks for sharing this variation.

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Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

Reviewed: May 11, 2007

DE-licious, 5 stars.

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Reviewer:

TXSZSHRIMP

Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA

Living In: Lott, Texas, USA

Reviewed: Mar. 10, 2007

This was yummy. Easy leftovers for lunch. Just saute the shrimp and warm up leftover rice. You would never know that it's lite. Beef up on the paprika if you like it hot. Thanks for sharing!

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