Reviewed: Apr. 10, 2011

So sorry, but we didn't love it. Seemed bland and blah. I just can't place what would improve it.

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3 users found this review helpful

Reviewer:

MG62

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

I've never tried any version of shrimp Provençal, so it's possible that I don't know what to expect of such a dish, but I wasn't pleased. It tasted more like a puree of veggies to me, though I didn't use white wine, and didn't have tomato paste (I substituted with tomato sauce). Obviously I'm no gourmet chef, or this would've been better. Just don't think I'll try again.

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4 users found this review helpful

Reviewer:

Becky C

Cooking Level: Intermediate

Reviewed: Sep. 30, 2010

Nice and fresh tasting. I did not follow recipe completely though. No fresh thyme (dry only), no wine. Paired it with steamed broc and peas. nice dish!

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2 users found this review helpful

Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Canton, Massachusetts, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 4, 2010

Delightful! Was very fond of this recipe. Step son and I prepared this dinner for my husband, he enjoyed evey bite! :)

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3 users found this review helpful

Reviewer:

T.Allison23

Reviewed: Mar. 15, 2010

easy and delicious...and even better tasting the next day!

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4 users found this review helpful

Reviewer:

lisaluluquinn

Reviewed: Dec. 3, 2008

I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and half green peppers and a lot more garlic. I also added crushed red pepper to add a little kick. It turned out great!

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6 users found this review helpful

Reviewer:

gaet0011

Cooking Level: Beginning

Reviewed: Nov. 9, 2008

This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and needed more juice, so I doubled the wine, tomatoes, tomato paste, fennel, and thyme. I also omitted 1Tb of the oil. Otherwise, I followed the recipe and it was so delicious!

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5 users found this review helpful

Reviewer:

BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jun. 20, 2008

I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husband definitely did not. All in all, this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks.

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9 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 8, 2008

I didn't have the tomato paste so mine turned out slightly thin but still tasty. Didn't have fennel either...

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2 users found this review helpful

Reviewer:

QUINLANQ

Cooking Level: Intermediate

Reviewed: Mar. 31, 2008

Very good. I wasn't sure whether I was supposed to add the sauce from the canned tomotoes so opted not to. Mistake. I thought there needed to be more sauce, at least for my taste. Next time I will add the sauce, more salt and some oregano.

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2 users found this review helpful