ANGELINAZOOM Recipe Reviews (Pg. 1) - Allrecipes.com (18370297)

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Acapulco Margarita Grouper

Reviewed: Feb. 25, 2009
really good with sea bass, cooks much longer though
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Ann's Shrimp Etouffee

Reviewed: Dec. 31, 2008
Definitely scale down the liquid and use broth instead of water. Added some worchestershire for a little depth. Really good dish over some rice.
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Shrimp Durango

Reviewed: Jan. 6, 2005
I've been making this recipe for over a year now, with some changes that may improve it for those who find it bland. With that said, we do like strong flavor here! I combine the butter with the juice of 3 or 4 large lemons and a third cup of white wine, then bring to a slight boil, reduce heat and simmer a good 5-10 minutes to reduce. Sometimes we throw some garlic in the mix too. I use thawed frozen shrimp for ease and toss that in and cook another three or four minutes, adding 1/2 tsp cayenne (spicy!) Then I toss in fresh spinach linguine, and coat, simmering about a minute. Remove from heat and toss in your fresh chopped cilantro (yep, I up that too, a full bunch). It's pretty powerful, but the lemon zing is lovely!
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53 users found this review helpful

 
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