Reviewed: Aug. 13, 2009

Delicious! It was nice to change up my usual garlic and lime shrimp. I didn't have any sherry, so looked up a substitute and used vanilla extract. I am interested to try it will sherry and see how it differs. Will definitely use this recipe again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PUDDIN7584

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

This was good; I added half butter half oil because i like the flavor butter gives to the food. I think I'd omit some of the paprika next time because it overpowered everything else imo!.. All the other flavors worked well though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

Very good. Spicy! Used 5 cloves garlic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colleen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

This is wonderful recipe and extremely easy! My husband and I have been looking a shrimp with garlic recipe and have not had any luck in finding one that we enjoy. This one was a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

Fantastic recipe! I added a pinch more of the red pepper flakes and I used hot smoked paprika instead of regular paprika. I love spicy things and with the hot paprika it was perfect! I paired this dish with Ballet of Angels which is a sweet dry wine and found it was the perfect combination of Spicy Sweet!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine G.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2009

Absolutely wonderful. My husband made this for me for my birthday and it was amazing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

A very quick and easy recipe. The paprika gives it such a nice aroma and you can adjust the pepper to your preferred level of spiciness. I used a bag of frozen mixed seafood for variety.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

I did not change anything on this recipe and this was very tasty - just enough spice -everyone in my family loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

diane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

I really liked this. I used ground red pepper instead of the flakes, using a little less than the recipe called for because my husband doesn't like too much spice. I don't know if the ground kind has more heat than the flakes, because it still turned out very spicy and he couldn't eat it! I thought it was great, but I love spicy food. So I got the whole pan to myself! :-) Also, instead of either/or, I used both lemon juice and sherry. I tried it without the lemon juice, and think it's better with it. Thanks for the recipe, I'm munching on the leftovers as I type this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PAPAS BAKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2008

A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

c-biskit

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2008

This was pretty good and very easy, but it just needed... something. I served it over basmati rice. I might try it as a marinade (or with sherry instead of lemon juice) next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lee

Cooking Level: Beginning

Home Town: Milan, Michigan, USA

Living In: Riverside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it.

Was this review helpful? [ YES ]
4 users found this review helpful