UPDATE: MADE THIS AGAIN PAIRED WITH SOWMYA'S CARROT RICE! DELISH!!! THE SUBTLE SWEETNESS OF THE RICE COMPLEMENTED MY SHRIMP NICELY! I ALSO ADDED A TOUCH MORE LEMON JUICE THIS TIME (PERFECT!). SUPERB (which is a great feat considering that every time I cook shrimp, I end up with nothing short of a bland outcome)!!! Having said this, I did feel that the flavors were somewhat unbalanced. My shrimp were super spicy with very little "zip." They were also unbelievably messy to eat! As Rebecca suggested (see her review), I left my shrimp partially peeled. Yes, this helped to lock in a LOT of flavor, but they were a real pain to shell after they were coated in sauce. On the contrary, my hubs thought peeling tableside was a non issue (I guess I'm a whimp lol!). Now, about the missing oomph.... The lemon juice definitely adds a bit of tang. This recipe wouldn't be the same without it, so don't leave it out! NOTE: Keep in mind that Spanish paprika is smoky, whereas the more common Hungarian variety is sweet. There are many types, all with differing heat intensities - so chose wisely! :) A seasoned summer veggie blend, garlic herb rice and French bread (for mopping up the extra sauce!) rounded out our fuss-free meal. This will be a perfect to turn to when I'm in need of an easy and quick weeknight meal. That alone elevates this to star quality, IMHO. Thanks for sharing your recipe, REBECCADK! :-)
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UPDATE: MADE THIS AGAIN PAIRED WITH SOWMYA'S CARROT RICE! DELISH!!! THE SUBTLE SWEETNESS OF...