Reviewed: Jan. 9, 2012

We really wish we hadn't wasted shrimp and scallops in this recipe :( We enjoy spicy, but the heat of the red pepper flakes was all you could sense, and that's with using a scant teaspoon! Unfortunately, we couldn't taste the garlic, the dry sherry, the seafood, or anything else.

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Reviewer:

BeadGarden

Cooking Level: Expert

Reviewed: Aug. 15, 2011

Amazing! I used the sherry, and I thought this recipe was perfect. I am a mildly spicy person, and it was not too hot at all to me; just the right amount of zing. The sauce was so good, I kept licking it off the spatula from the pan afterwards. My husband loved it too, he said it tasted like restaurant food. Lol! This is going to be one of our regular meals now. Yummy

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Reviewer:

Molly

Reviewed: Aug. 8, 2011

Queen of Random Dinners here! :) this was super quick to throw together for the protein component of our dinner tonight. My boyfriend picked up (a little too much) corn on the cob for me from a local farmers market, so I made some of that and was looking for things we had on hand that I could make up to go with it. This fit the bill! No measureing, just looked over the ingredients and went with it. I have a great smoked spanish paprika that I love to use and it really shined in this recipe. I opted for lemon juice, simply because I keep forgetting to grab some sherry... lovely recipe!

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Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jul. 26, 2011

This dish turned out just ok. I used lemon juice instead of sherry and the lemon overpowered the other flavors of the dish. Like another reviewer suggested, I will wait to put the garlic in until the shrimp are almost cooked because the garlic burned which likely changed the overall flavor of the dish. I steamed some frozen broccoli in the microwave and mixed it in when the shrimp were just about cooking.

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Reviewer:

lorelei428

Reviewed: Apr. 25, 2011

Made this with scallops. It was okay, but nothing special. The taste of the sherry didn't really come through, nor that of the garlic. The red pepper flakes seemed to steal the show, and not in a good way. Surprised that this recipe is supposedly from Spain (where I lived for more than a decade) as it was quite spicy (and I know how most Spaniards feel about the "p" word (ie. picante).

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Reviewer:

sarahg

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

Really easy and good.

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Reviewer:

Daymon

Reviewed: Dec. 27, 2010

Delicious! Used Marsala instead of sherry. Excellent accompaniment to our Pasta Pomodoro dinner.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Oct. 5, 2010

Phenomenal!! Quick and easy, loved it! I used smoked paprika instead (love it!!), but otherwise, did not change a thing! Excellent...would be great served over rice or pasta, although I served it alone. Anyway you slice it, scrumptious!!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Sep. 1, 2010

I really enjoyed these, but boy were they spicy! I think next time, I will decrease the red pepper just a bit. I used the sherry in mine, but really didn't taste it. (Though, I think my mouth was just on fire too much to taste anything). I had them left over the next day, and I tasted the sherry then.

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Reviewer:

CookinCarrie

Reviewed: Jun. 22, 2010

LOVED LOVED LOVED!! I used 1 lb of shrimp and also added 1lb. of bay scallops. I doubled the olive oil and added a tbsp of butter, but put the paprika and crushed red pepper as if it were a single recipe. Glad I did because it was still spicy! I served over penne and it was a huge hit in my house!

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