Jun 23, 2011
Our level of heat tolerance in this house lies somewhere between “coward” and “wimp.” So I’ll start by saying that our Spicy Garlic and Pepper Shrimp wasn’t nearly as spicy or peppery as the submitter intended as I cut waaay back on the red pepper flakes (ok, I hardly used any at all). I have made this in the past using packaged coleslaw mix but this time I used some napa cabbage I had on hand. Hard to say which I liked better! The coleslaw mix obviously has a stronger flavor, but I did like the tenderness and lightness of the napa cabbage. I used red onion for a spark of color and even threw in a little radicchio which also contributed interest and color. I love this stuff – it’s a nutritious, fantastic meal you can put on the table in minutes – so make sure you start your rice in advance! Four stars rather than five only because I think the amount of crushed red pepper flakes is excessive, not just for the heat factor but because it may detract from, rather than enhance, the flavors of the shrimp and cabbage.
—naples34102
