The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 14, 2011
I made this today according to the recipe and me and my husband were not impressed. He said it had no flavor, although I wouldn't go that far, I definately was not pleased enough to ever try making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 15, 2010
great way to use up some of my summer okra. the only thing that might have made this better is a little spicy sausage to compliment the shrimp. I served this over quinoa to incorporate a whole grain. Very hearty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
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Reviewed: Aug. 9, 2009
Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat off like a half minute before they look done and they'll continue to cook as the dish cools, coming out tender instead of rubbery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 22, 2006
Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'm sure it would be great. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Jun. 25, 2004
Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!
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