Spanish Sherried Shrimp Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 3, 2005
Quick, easy and good. Will have this often.
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Reviewed: Jan. 17, 2005
Not really that flavorful - it needed something else to give it a kick, but I couldn't figure out what it was. I think that if I liked green peppers I'd have liked it more. It seemed a lot like non-spicy jambalya.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Manchester, Maryland, USA

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Reviewed: May 30, 2003
My husband liked this dish, but it had too much thyme for me. If I make it again, I will substitute something else for it. I served it with wild and long grain rice with garlic and almonds as recommended, but I think next time we would prefer it over angel hair pasta. It went well with a nice Riesling.
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Cooking Level: Expert

Home Town: Fairhope, Alabama, USA
Living In: Daphne, Alabama, USA

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Reviewed: May 27, 2003
I really liked this recipe. I did add a couple changes though. Instead of frying this in flour, I skipped the flour and frying the shrimp right away. I marinated the shrimp overnight in the sherry with the spices and then I fryed it the next day. Other than that little change, this was simple to fix and everyone thought that it tasted wonderful:).
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