I hate to start my review on a bad foot, but.... This did not suit my hubs or I at all (sorry!). Not only was this nothing like any scampi we've ever had, it was overwhelmingly lemony and just plain odd tasting. I must admit, I had high hopes initially. The combination of ingredients sounded intriguing to me. The preparation method also appealed to me and despite others warnings, I went ahead and sauteed my garlic / bell peppers for 20 minutes as directed (gasp!). If you keep your heat source on the lowest setting possible, your garlic will NOT burn. Had I not sauteed my garlic for as long as I did, I wouldn't have even noticed it was a component of this dish (sautéing low and slow helps to infuse a nice, subtle garlic flavor). For those of you wanting to give this a try, I have two suggestions to offer. First, cut the amount of lemon juice in HALF (or at least to 1.5 T)! Lastly, start with 1/4 c. flour and increase if necessary. The key is to LIGHTLY dredge your shrimp. A quarter cup of flour was spot on - my sauce was slightly thickened as it should be, not pasty as it could have been. Served over jasmine rice with a side of garlic herb pasta (found in my grocer's frozen foods section) and garlic breadsticks, this was an "OK" meal. Although I won't be making this again, I'm glad to have given your recipe a try. Thanks anyways, NORELLAURA. :-)
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I hate to start my review on a bad foot, but.... This did not suit my hubs or I at all...