Stephanie Castro Profile - (15891361)

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Stephanie Castro

Stephanie Castro
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Member Since: Nov. 2011
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Broiled Lemon and Garlic Tiger Prawns
This recipe was AWESOME! I don't get the others who didn't like it. Bland? Needs salt? No way, the butter and parm add plenty of salt and flavor. If you don't add the cheese, you lose the YUMMMY crusted flavor. Although I don't really measure things so I added like 4 cloves of garlic, which really adds to the flavor and was a bit like scampi. But who doesn't like scampi?! I poured the garlic lemon butter over the shrimp in a bowl and mixed it all up. Then I sprinkled half the shrimp on a cookie sheet with red pepper chili flakes for my family who likes things KICKED UP a notch! I served it with a side of pesto orzo pasta mixed with peas and the whole dish was to DIE for! I could not stop eating the prawns! So butterly flavorful, using a quick & perfectly timed cooking method...definitely a keeper! Even used the extra garlic butter to go with the steamed crab "side dish" I also prepared. Only downfall was the prep time, but next time I will splurge on peeled and deveined shrimp (which it called for) to save time. But it was all worth it in the end! DELISH!!

0 users found this review helpful
Reviewed On: Jan. 15, 2014
Braised Lamb Shanks
I agree that this is a great recipe for non-lamb lovers. It made a believer out of me. I tweaked it a little since I didn't have some of the ingredients but had to make it for my husbands birthday meal since he loves lamb. I only added 1/4 cup of vinegar but probably could have omitted it altogether since I also added capers! Also I only had a half a yellow onion so I added green onions with it. Left out the lemon completely and spread minced garlic over the shanks, and added 2 more cloves of roughly chopped garlic to sauce. Used a good sweet red Zin and ONE 14oz. can of stewed Italian tomatoes I chopped in smaller pieces, which was plenty. Sprinkled dry basil on top and would leave out the oil next time as there was plenty of fat from the lamb. I also added some peeled potato pieces to thicken and absorb the sauce during cooking. After dinner, I couldn't stop picking at it! The sauce was so tasty. Next time I will add mushrooms too. It smelled like lamb, but didn't taste like it. I will make this again for my husband and will enjoy it with him.

1 user found this review helpful
Reviewed On: Jan. 17, 2012

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