Reviewed: Feb. 12, 2009

I thought this was great but my husband said it didn't have much flavor. He said it needed something like a side to kick it up. I thought it had great flavors...maybe he just got sidetracked by the durango part and thought it would be spicier. good recipe though!

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Reviewer:

Lyndsey

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Camp Lejeune, North Carolina, USA

Reviewed: Feb. 9, 2009

We enjoyed this. The sauce was really interesting and fresh tasting.

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Reviewer:

helen78

Reviewed: Feb. 9, 2009

I followed the recipe exactly, and it was very good. I have made a few of the healthy cooking recipes and this was my favorite so far.

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Reviewed: Feb. 8, 2009

Very bland! I may try making again with triple the lime juice and double the cayenne pepper, but overall I was very disappointed with this recipe.

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Reviewer:

amy

Cooking Level: Intermediate

Reviewed: Feb. 1, 2009

This was a great recipe. I made it just as stated.

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Reviewer:

Mysti

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 24, 2009

eh...it was okay...not that flavorful to us...would probably be good as a summer dish though since it is light and fresh tasting with the lime and cilantro

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Reviewer:

Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

Reviewed: Jan. 23, 2009

it tasted great but I added extra lime and wine- the sauce wasn't as saucy as I was hoping but the flavor was wonderful and my husband ate his whole plate...

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Reviewer:

Lauren

Home Town: Denver, Colorado, USA

Reviewed: Jan. 23, 2009

I used a merged version of Angelinazoom's and Batcave's additions to this recipe, but the extra lemon juice was REALLY overpowering. If I could do it over I would follow Batcave's recommendations alone, the red pepper was a great addition! Also, I used 3/8 tsp. of cayenne and I thought it was barely spicy at all (and I'm not a huge spicy person), so if you're looking for something hot, I would recommend at least 1/2 tsp if not more. For the wine, I used Black Swan reisling, which was very tasty.

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Reviewer:

belle4397

Reviewed: Jan. 22, 2009

Very delicious! I added a little too much cayanne pepper but if that hadn't had been the case it would have been amazing! I also added about 4 garlic cloves when cooking the shrimp and left them in the pan while cooking down the liquid, great addition of flavor. Thanks for the recipe!

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