Reviewed: Mar. 12, 2008

I have to re-review this dish. It sat overnight in the fridge. I tried a little of it cold at lunch today and it was actually GOOD. Grumpy had it warmed up for dinner and he said it's a definite keeper! I guess some things just need to sit a bit for the flavor to really be there!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Albany, New York, USA

Reviewed: Feb. 24, 2008

I made this exactly as it says to and it came out great, I wouldn't change a thing. My very picky 2 yr old even ate it (except the asparagus) he even had multible helpings of rice with the sauce mixed in.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tasha

Reviewed: Feb. 21, 2008

This was really good and extremely quick! I happen to love ginger so I loved this recipe. I didn't have any shrimp so I used chicken breasts instead and it was still very good. I also didn't have any fresh ginger root so I used two tsp of ground ginger. I also thickened the sauce with a tbl of cornstarch mixed with a little water and served over white rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

Reviewed: Feb. 17, 2008

this was ok, but not great. I made it pretty much according to the recipe with the exception that I used ginger paste instead of fresh ginger because I didn't have it available.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 11, 2008

This recipe was really easy and really, really tasty. The only things I did different was using ginger paste as my store did not have fresh ginger(paste available in the produce section and has s decent shelf life.) I also added some diced white onions. This was better than any shrimp dish I have had in a restaurant! Will make again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Reviewed: Dec. 29, 2007

Eh. It was just ok. I used steamed broccoli, and 2 tsp ginger powder instead of what was listed, but otherwise kept everything the same. A lot of ginger flavor but not much else. Maybe it needed to be thickened with cornstarch - maybe some sesame oil - maybe some garlic? Not sure - but needs a little tweaking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Oct. 28, 2007

I just made this dish, and must admit, it is REALLY good! I'm usually not a big fan of shrimp, but wow! It is very flavorful and a great accompaniment to a bowl of rice. I didn't want to count 24 shrimp, so I just used 1lb. and it came out just perfectly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hannah

Reviewed: Sep. 10, 2007

I omitted the sherry (since we didn't have any in the house) and it came out wonderful! I loved how the asparagus came out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ForestStryfe

Reviewed: May 26, 2007

Nice recipe! I added fresh mushrooms and sliced red peppers and served this with whole wheat linguine.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

healthnut

Cooking Level: Intermediate

Reviewed: May 11, 2007

I stir-fried the asparagus (about 3 minutes) with a clove of minced garlic, rather than blanching it; then added the shrimp to the wok. I added a dash of dried crushed red pepper flakes for more bite, when adding the soy sauce, sherry and ginger. We had it with garlic bread, but it would also be good with rice to soak up the sauce.

Was this review helpful? [ YES ]
3 users found this review helpful