Reviewed: Jun. 9, 2006

Fast, easy and tasty! I used chicken breast cut into bite-size pieces and it turned out great, already made it several times. Thank you!

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CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 8, 2006

This recipe is BLAND and BORING. The description "Thai-style" is very misleading, as there is nothing Thai about this recipe. I won't make this again.

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SAUCYNOMAD

Cooking Level: Intermediate

Living In: Morro Bay, California, USA

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Reviewed: Jun. 3, 2006

This was very good. My boyfriend and I both loved it. It is very spicy, but we like spicy stuff. I doubled the cabbage, shrimp and added alot more garlic. I will definitely make again.

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Kristin

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

Really good and really fast! I used more cabbage (actually pre-packaged coleslaw shreds) and used chicken breasts instead of the shrimp. Also, I used green onions instead of just regular onion. Even my 3-yr old liked it!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: May 25, 2006

This was very good. I used chicken instead of shrimp.

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Malinda LaBar

Cooking Level: Intermediate

Home Town: Tobyhanna, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 5, 2006

All I can saw is wow. This was the quickest and tastiest meal I ever made. It definately had a kick to it. It's in my rotation.

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CJ

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 28, 2006

Very good!I fixed some rice with it too.

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TRISHR032982

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Reviewed: Apr. 23, 2006

This was a great base for stir frying shrimp. We put it over rice and ommitted the cabbage. Even though we enjoy spicey foods next time we will reduce the amount of pepper. We used about 20 medium sized shrimp which was plenty for 2 people.

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beveaux

Cooking Level: Expert

Home Town: Lutcher, Louisiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 12, 2006

I really liked this. I would recommend using alot more cabbage because it just doesn't seem like much. I made the recipe for 3 and it still seemed a little small. I think more veggies and a few more shrimp would be a nice touch. I will definitely make this again.

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Joanna

Cooking Level: Intermediate

Home Town: Walker, Louisiana, USA

Living In: Jarreau, Louisiana, USA

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Reviewed: Apr. 11, 2006

We had this tonight and it was amazing. I only used 1/2 teaspoon of the pepper flakes instead of 2 teaspoons, but it was still too much for us. I'll omit it altogether next time. Still a keeper. Goes onto our rotating meal schedule. thanks! :o) Donna

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Donna

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Reviewed: Mar. 5, 2006

This was very delicious and my husband and I enjoyed it a lot. I doubled the recipe for two, and halved the oil, and was glad that I did, as it was plenty. I also added straw mushrooms and snow peas....which I was also glad about. I would definitely recommend adding a few veggies to this dish, as the shrimp and cabbage just didn't seem to be quite enough. I also took other’s recommendations and only used as much red pepper as you would use in preparing this for one person. I also doubled the cabbage bed, as it didn’t seem like quite enough. We had a nice zinfandel wine with it, and it complemented the spiciness of the dish nicely. I will definitely be making this again, very yummy and also quick and easy to prepare!

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SAXYJESS

Cooking Level: Expert

Living In: Yucaipa, California, USA

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Reviewed: Mar. 3, 2006

I don't eat shrimp but my hubby does. Love the cabbage, husband ate the shrimps, one happy meal. Appealing presentation -- thank you soooo much for sharing.

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SEABISKIT

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Reviewed: Feb. 18, 2006

I made this tonight and WOW! It was great. I think this would make a great cold salad, too. A keeper!

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SYDNICONNALLY

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2006

This was very simple but very good. I will make it again, and I agree that it would be good with chicken or scallops!

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KMRINNH

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Reviewed: Feb. 3, 2006

I made this for the first time tonight and my husband loved it!! It wasn't enough food for him, but he loved the flavor it had. It contained 2 of his favorite foods - garlic and shrimp. The only thing about it though, was that it was a bit too watery, but at least it still had all the flavor!

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CHRISTYN95

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Jan. 31, 2006

Wow this was really good. I used less red pepper, and it was still spicy. i also added in some cooked white rice with the cabbage. Super delicious!!!!!!

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Stacee

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Reviewed: Oct. 25, 2005

I LOVED this! I can't wait to make it again. The spiciness of the shrimp and the slight sweetness of the cabbage went great together. It was also super easy and super fast -- dinner was on the table in about 10 minutes including the time to chop the cabbage (my shrimp was pre-shelled and deveined). I served it with a side salad and white wine. I would note though that this recipe is not for the faint of heart -- my husband doesn't like a lot of spice so he thought it was too hot. Next time I'll use less red pepper in his serving. :)

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 19, 2005

Great recipe, fast, tasty what more could you want. I made it for four but cut the red pepper a bit.

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LAKESIDE

Cooking Level: Expert

Home Town: Neepawa, Manitoba, Canada

Living In: Christopher Lake, Saskatchewan, Canada

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Reviewed: Sep. 1, 2005

This is a GREAT recipe!! I first made it for a group of friends... they now ask for it again and again. I have used chicken, small scallops and even served it over rice instead of cabbage. To add a little flavor, I add a little oriental spice mixture (Emiril's Asian Seasoning) to give it a little depth. THIS IS GREAT!!

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