Reviewed: Jan. 18, 2012

Great recipe. I also took the advice of others to spice this up a bit. I cooked the flour and butter mixture longer than 2 minutes, until it started to brown. I added some garlic, horseradish, and salt and pepper to the ketchup. I added uncooked peeled medium shrimp and cooked them in the sauce for 4 minutes. Served over wheat pasta. The shrimp was so tender and flavorful, the sauce complimented them perfectly! Will definitely make again.

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Reviewer:

Bananarama

Reviewed: Mar. 19, 2011

This was delicious, and my family loved it! The recipe doubled easily. I followed advice & added garlic with the butter and flour and left out ketchup and worcestershire (b/c I didn't have any). Great advice! I added catfish, shrimp & scallops & they cooked up quickly and beautifully. The great part is you can control the paprika to your taste & remember some Pillsbury biscuits to sop up the sauce. A great birthday dinner for my sister-in-law. I would make this again and again.

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Reviewer:

Rennie

Cooking Level: Expert

Living In: Union, New Jersey, USA

Reviewed: Oct. 12, 2010

I've been looking for a great Newburgh recipe to replace the discontinued Knorr sauce mix. This comes the closest to it.

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Reviewer:

Anita

Reviewed: Jun. 5, 2010

Excellent base sauce.... But................ Ditch the ketchup and double the sherry..... Turned out excellent! And I only used imitation crab meat over egg noodles.....

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Reviewer:

Brian

Reviewed: Apr. 28, 2010

I made this recipe in about 5 mins...it was terribly easy and quite tasty. As commented earlier, it is very important to cook off the flour with butter until there is no longer a flour taste otherwise you have a tasty watery buscuit mix. I didnt particularly care for the taste of ketchup so next time, i will look for alternatives but the consistency and flavor (other than ketchup) was superb. You make dinner quick and easy....thank you for sharing

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Reviewer:

Bill

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Salisbury, North Carolina, USA

Reviewed: Mar. 22, 2010

The flavor was not something either my husband or I liked. It didn't taste bad, but I'll never make it again.

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Reviewer:

Liza

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: Mar. 20, 2010

I thought this recipe was delicious, but I added garlic, cayenne pepper, and dill weed. I also added Cod and flounder. It turned out great.

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Reviewer:

robert.kauff36

Reviewed: Feb. 6, 2010

I just finished making this recipe and it was good. I took the advice of another reviewer and cooked it at a higher temp to cook off the flour. I also threw in some imitation crab along with the shrimp and was pleased with the outcome.

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Reviewer:

B. Bell

Reviewed: Nov. 11, 2009

one small change was 2 tablespoons of ketchup and one of horseradish but other than that, I followed the recipe exactly and it was dddddddddelicious.

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Reviewer:

owascogram

Reviewed: Aug. 24, 2009

I made this yesterday as dinner for my mother and I. We really enjoyed it, it was a very good meal, except when we were cooking it I added white wine instead of sherry, and then the alchohol didn't cook out because I added it late. However, it was delicious all the same (:

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