Reviewed: Oct. 17, 2010

This was okay and easy to make but didn't really wow. I used sesame oil instead of vegetable oil. I think it could have used some heat.

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5 users found this review helpful

Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Apr. 15, 2010

Very tasty. Used all ingredients recipe called for but grated my ginger and eye balled instead of measuring. I recommend leaving the shrimps whole. I started splitting my shrimp but thought it to be tedious so left most whole. Didnt like the way the split ones curled up . Overall very good.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Mar. 10, 2010

This was stupendous!!!! I had some super-size shrimp (10/lb) and just split them. Cooked the asparagus in the microwave, 3 min, and had just enough liquid, and saved nutritional value. Used olive oil, and refrigerated ginger, also lite soy sauce - simple and delicious, served it with brown rice. Am making it again this week -

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3 users found this review helpful

Reviewer:

Grandma Babs

Reviewed: Mar. 10, 2010

This was delicious! After reading the other reviews I noted that some others found the sherry a little off tasting, so I substituted the sherry with a little rice vinegar and the flavor was perfect for this asian inspired dish. It would have been great over rice but I put it over some buttered fettuccine noodles and that was excellent too!

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4 users found this review helpful

Reviewer:

dreamer727

Cooking Level: Expert

Home Town: Annandale, Minnesota, USA

Living In: Cokato, Minnesota, USA

Reviewed: Feb. 26, 2010

This was so good I had to put up my first review! I sauteed the asparagus with garlic and some shallots but followed the rest as directed. Absolutely wonderful!!! Definitely a keeper and can't wait to try again soon!

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1 user found this review helpful

Reviewer:

Rositade

Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Jan. 14, 2010

As recommended by others, I added 2 gloves of garlic . Thought I had some sherry in the cupboard, but I didn't, so I substituted Marsala for the sherry. I served this over linguine pasta and both my husband and I loved this. Will make this again soon. Thanks for sharing the recipe!

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3 users found this review helpful

Reviewer:

Diane B. Elmhurst,Il.

Reviewed: Jan. 8, 2010

Very very good! Hubby liked it quite a bit as well. Added garlic, fresh sliced mushrooms, a sliced red bell pepper and a bit of sweet chili sauce.

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1 user found this review helpful

Reviewer:

SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Oct. 22, 2009

Yum Yum Gimme Some!!! I subbed the vegetable oil with olive oil. I subbed the ginger with ground ginger and added 2 cloves garlic. On my plate I added Siracha Sauce. Mmmm. I supplemented with a cup of black grapes for dessert.

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Reviewer:

brando79az

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

Reviewed: Oct. 7, 2009

very yummy!!

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Reviewer:

Chefbound

Cooking Level: Expert

Reviewed: Sep. 14, 2009

This was good, with the additions of lots of minced garlic and a pinch of red pepper flake as others have suggested. I too stir fried the asparaguswith the garlic, then added the shrimp for about 5 min. with the other ingredients. The asparagus was especially good, the shrimp needed a little something more.

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1 user found this review helpful