Reviewed: Nov. 3, 2006

Was good, but incredibly rich. My fiance loved it, but it was just a little too rich for me.

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Reviewed: Oct. 7, 2006

Made this tonight so just had to rate. This is like decadent chocolate only seafood. This was awesome, no changes made, everyone loved. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: Jun. 5, 2006

Yummy! We will make this again. We used 1 pound of shrimp and 1 pound of imitation crabmeat.

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Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Reviewed: May 27, 2006

Delicious and super easy to make. I followed the recipe exactly except I used Earth Balance instead of butter. I will probably add more mustard and a tiny bit more lemon juice next time just to give it a little stronger flavor. It was perfectly good as is though. I served it over whole wheat pasta for a delicious nutritious meal. I think next time I will add some fresh zucchini and yellow squash to the shrimp before I put it into the oven. This would compliment the flavors nicely. It will need more sauce to cover the veggies of course. I will be making this again.

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Amanda D.

Reviewed: May 19, 2006

So easy and tastes great. Looks like it was hard to make. Everyone impressed.

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tlaskowski

Reviewed: May 16, 2006

Had it on top of penne and this was deeeeeeeeeeelicious!!! I used Naparker's suggestion and added some dill. Personally, I'm watching what I eat so next time I'll probably use less butter and more mustard, but the recipe is fine the way it is.

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rocks

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: May 10, 2006

FAST, EASY, DELICIOUS! I served it over a bed of linguini... tasted just like "Angel Shrimp" I had a few weeks ago at very fancy steakhouse, in fact, I liked it better. :-)

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clairedoby

Reviewed: Apr. 27, 2006

This was very good! I took the advice of someone else and added dill. It was excellent. Next time I will try to make the sauce a little thicker and use it as a dipping sauce when its done cooking. Also, I will probably use less butter and more mustard because I couldn't taste the mustard as much as I would have liked. Thanks for the recipe! It was yummy!

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Apr. 5, 2006

oh my gosh, was this good!! Super simple to prepare as well. Didn't change a thing except to increase liquids as I used a full 2 pounds of shrimp. Served over pasta with salad and a bread and it was dinner to die for in less than 30 minutes. THANKS!! This is a keeper!!!

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teri

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Brockport, New York, USA

Reviewed: Mar. 14, 2006

This was very easy to make. We served with fettucine, aspargus and fresh sliced tomato. My husband didn't really liked it. He loves his shrimp so is a good 'shrimp connoisseur'. He found it was lacking something, so added some dill. It did add a nice new flavor that we both liked! With the dill he liked the meal but said he probably wouldn't make it compared to his other shrimp dishes. I enjoyed it, and liked the different flavor - especially the dijon and dill added. It was super easy to make which was nice too. I liked just about any food so I'm not the best at evaluating recipes. I just LOVE food! hehe

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