Reviewed: Jun. 26, 2009

Microwaving is not my idea of "cooking", so I totally re-did this recipe: 1 cup Cooking Sherry 1/2 cup Milk 1/4 cup Milk 1/2 cup Fresh Chives 2 teaspoon Dried Parsley 1 tablespoon Ranch Dressing 1 Teaspoon Olive Oil 2 Tablespoons Butter 2 Tablespoons Corn Starch Salt to taste Melt butter in sauce pan over Medium heat, in separate bowl mix together 1/2 cup Milk, Corn Starch, Sherry and Parlsey. Add to sauce pan, and stir, do not let boil. Add Chives and stir. Once sauce starts to thicken continue to simmer and add ranch and 1/4 cup Milk. Stir to mix well. Add Shrimp and simmer for about 2 minutes. Drizzle with olive oil and stir. Serve Immediatly. This version is really good over Ribbon noddles. I basically re-did it completly though

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jan. 25, 2009

Good recipe...after reading the reviews, I used cornstarch, didn't use the microwave but the stove and added the dried mushrooms and peas at the end. Great recipe ... I really liked the flavor the Sherry gave to the sauce.

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Reviewer:

Sue

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Reviewed: Dec. 27, 2008

I liked the ingredients but found that 1/4 cup of flour was way too much. I also adapted the recipe to make a roux instead of using the microwave. I had gone light on the cayenne and I should have used more, and the sauce needed to be thinner. It is something I will try again.

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Sue A.

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

I was not impressed with this recipe. I chose to cook the shrimp and sauce mixture on the stove as opposed to the microwave. The sherry and cayenne pepper were very strong and did not taste well together. The only way I would make this again is if substituted the sherry and cayenne pepper for cream of mushroom soup.

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brknly

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Reviewed: Mar. 23, 2007

I made lots of changes to this recipe. I didn't use the microwave, and eliminated the green onions and cayenne, though they'd be fabulous. I used baby bella mushrooms- about a cup and used roughly 4 tbs butter in a saucepan, and sauted two garlic cloves, the mushrooms and 1/4 cup of onions in it. Then I added 1/2 cup of sherry. Let that simmer and then added the shrimp. I cooked the shrimp for a couple minutes, removed it, and then added about 1/4 cup of flower and 1/2cup of milk. I think next time I cook it I'll used cornstarch instead. I had to add a bit of salt but it was very tasty. I also served it over instant rice.

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Reviewer:

JZELLER

Cooking Level: Expert

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Reviewed: Apr. 16, 2006

I liked this well enough--reminded me of something I'd have at Olive Garden or similar restaurant. My husband liked the sauce but not the shrimp. My 16-yr-old exchange student liked the shrimp but not the sauce. Go figure. So I compromised and gave it 3 stars...

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Reviewer:

Schwammrs

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2005

This is a great recipe! Tasty, filling, and delicious. It's even faster if you use instant rice!

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Reviewer:

Shelby

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Jul. 23, 2003

This recipe was a waste of two lbs. of shrimp. I doubled it and it was awful. There was no flavor as it did not say to add any seasonings. I would not want to to waste your time over this recipe.

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