The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 15, 2012
This was rather bland and pretty fatty. I had never worked with the shells before, so that was fun, and the shrimp was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 13, 2012
Amazing! Only think I change is to substitute swiss cheese with mozzarella cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 8, 2012
Very good but would saute & add garlic next time for more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 9, 2012
This was banging!!!! My family loveeeedddd it. I used the tiny salad shrimp and added some parm cheese to the filling. I made this 2 nights ago and my family is already asking for it again. I didnt do the whole double shell thing though. 5 stars! Will def make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 6, 2012
was just ok. double the sauce and dont double shell id give it a 4 star
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 5, 2012
This was SO GOOD! I forgot mushrooms at the grocery store so I used a couple tbsp's of cream of mushroom soup just to get the flavor. It was still amazing. My only complaint was that after baking in the oven, the sour cream inside the shells pretty much turned to liquid. I'm not sure what the solution would be to fix that (I used regular Sour Cream, no light or fat free), but I would have prefered that a little creamier. Still, it did not ruin the flavor of this delicious dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2012
This recipe was a big hit at my ladies club group. Everyone wanted the recipe. Just delicious.. Chris
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 3, 2012
I made this for Valentine's dinner. I get bored of the same old dinners and this recipe was very inventive!! It is a little spendy so definitely for a special occasion or for the wealthy! =) I was hesitant to use sour cream because I am not a huge sour cream fan and thought that it would be weird with seafood, but surprisingly the swiss cheese mixed with it really compliments the dish very well!! For the sauce that you cook and spread on top, I would use a little less flour, and a little more butter and white wine and add a few garlic cloves to the mushrooms.. The amount of flour called for makes the sauce cakey and has a weird flavor in my opinion. Over-all a fantastic idea and who doesn't love shrimp!!! Yum! I served this with sourdough artisan bread.
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Cooking Level: Beginning

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 19, 2012
I made quite a few changes, but we loved them! Cut recipe in half for 2 of us and did not wrap each shell with another to enclose. Used 8oz shrimp & 4oz lump crabmeat. I added a jar of pimentos & about 4oz chopped mushrooms to the shrimp stuffing. I omitted onions based on preference & used skim milk instead of half & half. Also used shredded asiago instead of parmesan. Filled about 15 shells and plan on making again! Only thing I will try is a bit more white wine in the sauce. Superb!
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Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2012
Great Idea! I changed a few things to my familys personal taste, but this is a great recipe! Thanks again!
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