Shrimp Melt Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 1, 2004
This is a Great simple recipe that has become an almost weekly meal in my house. Sometimes we use scallops and experiment with different cheeses. We LOVE this recipe - thanks for sharing it. :)
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Reviewed: Mar. 12, 2003
This recipe was excellent. It was a bit spicy, next time I will use 1 tbsp of old bay instead of 2. I also took the advice of another and used only half the milk, and it was plenty. Very easy and very delicious.
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Reviewed: Nov. 9, 2002
I'm giving this a 4 because the end product came out very well. But I think there are some adjustments that need to be made on the ingredients. First of all, there is way too much milk. I used a little more flour than called for (added an extra pinch or two) and only used HALF the milk called for..and probably should have used a little less milk. I would say add the milk in batches and stir, and stop before it gets too soupy. I used frozen shrimp that was about 3/4 defrosted, so I may have had A LITTLE more liquid than normal, but it is just too much milk. Even with only using 1/2 the milk mine was still boardering on "soupy". The other adjustment I would make is the Old Bay amount. I love Old Bay, and I like things salty and spicy, BUT, the full amount (which I added) was on the boarder of me enjoying it (which I did). If it were any saltier I would have probably eaten it, but though "god this is salty" with every bite. The finished product also tastes distinctly of Old Bay, so if you aren't a fan, this is not the recipe for you! And don't salt your tomato before you broil it! I would also like more celery and green onion, and used Swiss intead of Provolone, but that is just personal taste. Ended up tasting very good, just watch the milk and the Old Bay. :-)
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Cooking Level: Expert

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