Reviewed: May 22, 2012

DH happily ate it up. Very tasty with added garlic and herbs to our taste. Thanks for sharing the recipe.

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Reviewed: May 20, 2012

This dish NEVER fails me. It is always a hit! I use imitation crab instead of shrimp because it gives it a softer more delicate texture. And I double the cream sauce so it doesn't come out dry. Brown rice on the side with a green vegetable. Pair this with a dry Alsace Gewurztraminer.

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laripin'cook

Reviewed: Apr. 11, 2012

Just made this for dinner. Was wondering how such a simple recipe could be good. But it's simple and flavorfu. Tweaked the sauce a bit wth salt, pepper and garlic. Make sure you thaw your fish and shrimp out.

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carmencromartie

Reviewed: Feb. 28, 2012

Omg I made this for my family and they LOVED it! It literally took less than 5 minutes to put together and pop in the oven, threw this together at 9:35pm after kids' band concert and by 10:00pm dinner was on the table! We will be making this again!!! Oh and I used scallops instead of shrimp and added some Mexican cheese on top and it was AWESOME!

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corazon79

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 24, 2012

This is a very easy dish to make...the flavor is yummy, especially with fresh grated Parmesan cheese. I hope you enjoy it just us much as my family did.

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korinico

Reviewed: Jan. 26, 2012

This was good. We enjoyed it. I followed others' advice and sprinkled a little garlic salt and onion powder onto the fish. I didn't have parmesean so I added swiss cheese and a bit of Lawry's and some Old Bay into the white sauce. Be carefult with the salt...a little goes a long way. I almost overdid it. I also grated a bit of cheese on top before placing in the oven. Using a thinner fish like catfish instead of snapper, you can reduce the cooking time a couple of minutes. I cooked for 20 minutes but probably could've cut down the cooking time by a few minutes. As said by others, I kind of expected the shrimp to be overcooked as it was pre-cooked, but it was just right. I think next time, I will double the sauce and serve it over linguine or angel hair pasta.

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aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 11, 2012

Followed Recipe to the letter and it was Delish! My whole family loved it! Thanks for a yummy, super easy, recipe!

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Stacey

Reviewed: Nov. 7, 2011

Delis, so simple, so easy with ingredience you have on hand. I did add some pepper and served with a sour cream ,cucumber and dill chilled salad. This dish is impressive enough for company.

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Diana Taylor

Reviewed: Oct. 12, 2011

Very good! I seasoned the fish (tilapia is what I had on hand) with salt and pepper. I had more shrimp than fish (5 fillets and 2bls of shrimp). Also added a little bit of cheddar cheese to my white sauce. Served with rice. Hubby and I loved it!

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wendy880

Cooking Level: Intermediate

Home Town: Middletown, Delaware, USA

Living In: Townsend, Delaware, USA

Reviewed: Sep. 18, 2011

Great recipe, spiced it up a little as others suggested and also added some fresh chopped spinach to a double batch of cream sauce for a florentine. Everyone loved it!

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