Reviewed: Jan. 24, 2012

nothing remarkable

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Jan. 14, 2012

I used 12 oz shrimp, 6 oz feta, regular yellow mustard, anddry dill and it turned out fine.

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Reviewer:

KKH3

Reviewed: Aug. 20, 2011

Reviewer mis7up's photo inspired me to make this recipe, and it does make a beautiful bowl of "stew". I had to thin this a little with tomato juice as it was very thick, but even after thinning it, I felt as if I was eating a bowl of pasta sauce rather than stew. I will serve the leftovers over pasta. I also felt it needed a tsp of sugar and a little ground black pepper.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Aug. 2, 2011

An amazingly simple to prepare, yet extremely flavorful and hearty dish. I used tomatoes from our garden and they gave a nice freshness. I can envision substituting any shellfish or firm fish that one has on hand! The feta gives a great subtle background note and creaminess.

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Reviewer:

DomsDad

Cooking Level: Expert

Living In: Simi Valley, California, USA

Reviewed: Jun. 28, 2011

Was totally delish!. I was worried at first about the 1 cup of minced fresh parsley. But it worked out in the end. I came into a tomato delimma today. It seems I have a tomato monster in my house(a small child) who didn't seem to think I'd mind her eating 2 huge tomatoes I set aside to make with this recipe. So in my quick thinking I opened 2 standard cans of seasoned diced tomatoes, put in a strainer to strain off excess juice but reserved it just in case. And added to the one large tomato I did have to equal the 3 cups. I have to say in the end it worked. I also didn't cook my shrimp prior either. Instead, in the last 5 minutes of simmering and before adding in the cheese and parsley. I let the shrimp poach in the stew mixture, gave a few stirs and let them get pink, then added the cheese(which happened to be seasoned feta) and the parsley. Added a tad bit more liquid from the tomato juice in reserve and hmm hmm hmm. It was a winner for dinner. I did serve my family the stew over rice while I had a little bowl of it without. It was delish. Hubby said it reminded him of a shrimp with linguine style dish. So I've already been requested to make again with the linguine instead of rice. I only had one child that wouldn't attempt this only because he's very picky. But my other children ate theirs completely gone and asked for 2nds. TY it's a keeper.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Nov. 4, 2010

Fabulous - this is our favorite shrimp dish, now. I find canned tomatoes work well in it, and save a bit of time.

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Reviewer:

keelydwilson

Reviewed: Mar. 9, 2009

It seemed like a lot of dill for the recipe, so I used tarragon instead, about a tablespoon, and it was perfect!

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Reviewer:

ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 6, 2008

I wasn't sure I would like this--the dill gives it kind of funny smell. (Maybe I just don't like the smell of dill!) But I ended up liking it. I added extra mustard and a few shakes of cayenne pepper to spice it up, but that's personal preference, I guess.

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