chibrook Profile - Allrecipes.com (11199134)

chibrook


chibrook
 
Home Town: Thorndale, Pennsylvania, USA
Living In: Lancaster, Pennsylvania, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Quick & Easy
Hobbies: Knitting, Gardening, Walking, Charity Work
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Recipe Reviews 3 reviews
Shrimp Scampi Bake
Delicious! Like other reviewers, I halved the butter. I also added 1/2 cup white wine, 1/2 tsp. Old Bay and 1/ tsp. red pepper flakes, and was more generous with the garlic (because we love it). I was so surprised to love this as I don't like mustard - but I didn't even taste the mustard (and I still used two tablespoons of dijon as called for). I didn't measure my lemon juice - I squeezed one whole lemon. Since I was doing the roasted asparagus (from this site) and some frozen garlic bread which both called for 425 degrees, I opted to do the shrimp at 425 as well. Using large shrimip, 12 minutes was perfect for both the shrimp and asparagus. As an aside - I impetuously put a bunch of fresh spinach on the bottom of the pan before placing the shrimp and pouring the sauce over (to use up 1/2 bag I had on hand). After baking - tossed all with some cooked pasta and even my non-spinach lovers in the family gobbled it up. Try it! If you prepare your shrimp the night before (and I take the tails off too) - there's no reason you can't get home from work and have a delicious dinner on the table in 30 minutes. Love it!

1 user found this review helpful
Reviewed On: Sep. 28, 2014
Simple Garlic Shrimp
Very good! Since I didn't have any capers I used a little juice from a jar of green olives. I used dried parsley as I didn't have fresh. Delicious but I would have like more sauce - so next time I think I will double the butter and lemon juice and (caper) juice. May add a little white wine as well. Make sure all of your ingredients are measured out and ready to go - no time for measuring once you start! Very nice video too! Thanks!

0 users found this review helpful
Reviewed On: Oct. 14, 2013
Lemon Thyme Chicken Tenders
I didn't have fresh spices - so used a tablespoon of garlic powder and a tablespoon of thyme. I used 1/4 cup of bottled lemon juice. It was delicious! I think I will cut back just a tad on the lemon juice next time - but even with the dried spices it was very good. Thanks.

0 users found this review helpful
Reviewed On: Oct. 9, 2013
 
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