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Spicy Garlic and Pepper Shrimp

Reviewed: Jan. 24, 2015
I really liked this recipe but.... I love hot spicy food, and I cut the red pepper flakes in half and it was really hot (I was ok with it, one guest was scraping the flakes off). I would not use the amount called for next time. The other thing is that I halved the water and it was pretty soupy. If you are serving this with rice, it might be okay but since I was making a low carb dish, we did not have rice- not a big deal since we just used a slotted spoon. Overall, this was a great recipe.
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Baked Garlic

Reviewed: Dec. 23, 2010
Don't use butter, use olive oil. I have served a baked garlic with goat cheese appy for years and am always asked to bring this to holiday parties. I put the garlic (cut off the ends) in muffin tins and brush with olive oil, bake at 350F until a toothpick can easily be inserted into the garlic, ~45 min, don't overbake so that it's too mushy though. Once the garlic has cooled, pat off the xs olive oil and push out the clove from the skin, kind of messy but helps serving it this way so your guests don't get skins all over the place. Serve with goat cheese and water crackers.... yum!
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Champagne Shrimp and Pasta

Reviewed: Sep. 12, 2009
I made about 2x the amount of sauce doubling all ingredients but shrimp and pasta. I had to boil the champagne for a great length of time to get it to 1 cup (double recipe amount), I'm thinking it was ~30 minutes of boiling to get it to this volume. I also used 1/2 & 1/2 then ~ 2tbs of flour to get the sauce to thicken. Excellent recipe, used Great Western Extra Dry Brut.
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