Reviewed: May 20, 2012

I love this recipe! I've made it with shrimp, pork, and chicken. Served it over pasta and rice. The sauce is delicious!

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Reviewed: Nov. 4, 2011

Very easy, had no tomato so i used tomato-sauce!! delicious!!

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Alexandra_v`

Reviewed: Oct. 27, 2011

Giving 5 stars for technique (easy as anything!); I made changes, and the flavor was just...odd. I used banana pepper in place of onion, white table wine, spicy Southwest mustard in place of Dijon, frozen shrimp and a handful of grape tomatoes. I was hoping for a Southwest flavor, but my sauce (of which there was plenty!) was somehow sweet and again, odd. Because of the zing to the mustard, I left out the garlic and ground pepper. Gonna try it with Dijon next time -- I'll let you know!

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KitchenWitch

Cooking Level: Expert

Reviewed: May 22, 2011

This was pretty good. Made the recipe almost as is and I enjoyed it, but I'm not sure it was really anything to write home about it. I made it because I had all the ingredients and needed a quick way to make shrimp. It did all of that, but I'm still not sure I would make it again. The shrimp and mustard combination was a little odd.

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Leslie

Cooking Level: Intermediate

Reviewed: Mar. 13, 2011

The family ddn't find this recipe anything special so I won't be repeating.

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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 17, 2010

AWESOME! it was SO good- and different, and different in the best possible way. I doubled the recipe and use half white wine/ half apple juice. It was very flavorful and fairly healthy... I will be making this again.

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strayredbolt

Reviewed: Oct. 15, 2009

This was a quick, simple and delicious recipe. I used cider vinegar and doubled the sauce stuff. We ate it over rice. It will be made often! Thank you!

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geminionthefly

Cooking Level: Expert

Reviewed: Sep. 2, 2009

What a wonderful quick dinner with a gourmet taste! Unfortunately, I only had cooked shrimp in the freezer so modified the recipe slightly to try to avoid that "rubbery" texture. I sauteed green onions with finely diced orange pepper and then added chopped, peeled Roma tomato. Let that simmer with the wine/mustard for a few minutes and then just added the shrimp at the last minute to heat through. Excellent flavor although I do agree that it needs more sauce to be served over pasta or rice. I am anxious to try this recipe again with raw shrimp.

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gapch1026

Reviewed: Apr. 1, 2008

I used a little balsamic vinegar because I didn't have any wine or apple juice. It was very tasty.

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Jace

Reviewed: Feb. 6, 2008

My husband said the same thing as one of the other reviewers: "Would be fice stars with some rice!" but his doc mandated low carb diet doesn't allow for it :-)

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