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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13 users found this review helpful

Reviewer:

DECAR48

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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17 users found this review helpful

Reviewer:

georgiefear

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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10 users found this review helpful

Reviewer:

Guelph

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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5 users found this review helpful

Reviewer:

rlburns1222

Reviewed: Sep. 19, 2012

Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy.

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1 user found this review helpful

Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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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1 user found this review helpful