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Showing 1-4 of 4
on September 29, 2007
123 Hit Wonders 2007 ~ Loved the flavor in this. I cut the recipe down as there's just the two of us. Did some minor changes. As I don't have access to clam juice here, I made a fresh fish stock using a salmon head and tail I had in the freezer. I cooked the onions, garlic and celery for a few minutes before adding the (diced, not whole) tomatoes. I left out the whole tomato at the end. I would suggest not leaving the prawns in the lemon juice too long as the citrus will start to 'cook' them. I also added the lemon zest for more zing and like another reviewer, we like a bit of heat in our food also, so added some dried chili flakes to make it appropriate with the title. 15 minutes is too long for the prawns to cook as they became tough and rubbery. Next time I would saute them for 3-4 minutes and stir them into the mix just prior to serving. I served this with boiled potatoes. Enjoyed the story of how you came across this recipe. Thanks Engrossed!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 18, 2007
We loved this recipe and the sauce was outstanding. First time using clam juice and I was very nervous about it. Added such a wonderful flavor. I baked it for the recommended 15 minutes but the feta didn't melt so baked it another 5 minutes and removed from oven. I would have liked it to melt a little more but was afraid I would overcook the shrimp. May decrease the feta cheese some next time. We served this over rice with Caesar Salad With Onion Bagel Croutons Thanks Engrossed for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 18, 2007
This recipe gem got 5 stars from me and DH and he is a much harsher critic. Really enjoyed this and served it with bow tie pasta. There are only 2 of us, so I halved the recipe and so I used a smaller can of diced tomatoes instead of the whole tomatoes. Also I would maybe cook the celery a little by itself before adding the rest of the ingredients. Also added 1/2 teaspoon crushed red pepper and would think about adding a little more next time. But we like a little heat to our food. I also omitted the large tomato used for oven stage. What a find this was! I think it would be great with rice also! Keeper :)!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2007
This recipe was made for me to tag- thank you for finding it! Delicious! I would suggest serving this with french or sourdough bread to soak up the juices. This is going in to my keeper book! Thanks again for another wonderful recipe Engrossed!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (469 g)
Servings Per Recipe: 6