justlovecooking Profile - Allrecipes.com (13534538)


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Recipe Reviews 9 reviews
Jumbo Shrimp and Asparagus
As other viewers noted, it needed a bit of spice. But I gave it 3 stars because of the combination of flavors and a good foundation. The first time I made this I followed the recipe (except that I STEAMED the asparagus) The next time, I tweaked it quite a bit and it turned out great -- plus I like to make things easier. I added 1 Tbsp butter to the olive oil, added minced garlic, then the fresh asparagus, trimmed and cut (not pre-cooked), then took a shortcut and added 1/3c of Kikoman Roasted Garlic Teryaki sauce, threw in the shrimp & covered for a couple minutes until they turned pink. Sprinkled cornstarch right into the liquid in the pan for a sauce. Then making it even easier, popped in Uncle Ben's Roasted Garlic Wild Rice pouch in the microwave and Voila!

8 users found this review helpful
Reviewed On: Apr. 18, 2012
Steamed Lobster Tails
Great simple recipe that lets the lobster meat shine by itself! Simply great taste. Will make again. Followed the recipe to a T, except the timing, and adding lemon to the melted butter. I would have given it 5 stars, except for the time to steam and prepping the tails -- mine were done in 6 minutes. Overcooking will make them rubbery and stringy. Cut the back shell with scissors all the way to just short of the tail, and if there is underbody, trim or cut the underbelly shell and any sharp points. I did add a touch of lemon juice to the melted butter, but no other seasoning is needed if you have good tails. Made this for New Year's Day and in general turned out perfect. Do however, pay attention to the size of your lobster tails if they are all going into the same pot -- smaller ones can be as little as 5 minutes and can be added after the steamer starts for the larger lobsters. Also if you're using the frozen ones, defrost in fridge the day before and pay attention that they are consistent in size before you put them in the steamer at the same rate of time.

27 users found this review helpful
Reviewed On: Jan. 2, 2012
Grilled Asparagus
I made these for Memorial Day Weekend and they were really good with a few changes. We Love Asparagus when it's cooked properly, and I was Really Really hesitant to try our prescious Asparagus on the grill. After reading a TON of reviews, we took the plunge! Cut an inch from the stalks, and trimmed the stalks with a peeler. Marinated with EVOO, Kosher Salt, Fresh ground pepper and 1 1/2 tbsp good quality Balsamic vinegar -- popped in a Ziplock & let marinate for 1 hour. We grilled these on high heat, on a small metal mesh grill pan (less than a buck at our grocery store, and re-usable)... no skewer hassle either :D... Delicious! Still crisp at 10-12 minutes -- another minute or two would have been even better. Served with grilled steak and grilled corn on the cob... Everyone raved about this long afterwards. Thanks for posting!

22 users found this review helpful
Reviewed On: Jun. 1, 2011

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