Black Pepper Shrimp

  • EllenDeller Posted: 03/24/09
    Worthy of a Special Occasion

    I love all these ingredients, but we found this just so-so. There's way too much liquid and the flavors get lost. And this would not feed four people unless one had lots of side dishes or the people were very light eaters. Despite using a full TB of crushed peppercorn, we couldn't really taste the black pepper. I'd use the basic ingredients but much less sauce.

  • cenisker Posted: 01/02/09
    Worthy of a Special Occasion

    This recipe made me feel like a gourmet chef. I had no idea what to expect. The only thing I changed was using ginger powder instead. Anyone who likes spicy asian food will be very happy. I served this with fried rice & egg rolls (both of which I made from scratch). I have made it 3 times & will make it again.

  • guinness4029 Posted: 07/23/09
    Worthy of a Special Occasion

    I thought the flavor was bland. I love all the ingredients so was surprised when I just thought it was so so.

  • bob1111 Posted: 11/02/10
    Worthy of a Special Occasion

    Wow, this was delicious! I had to substitute a bit for what I had on hand: vindaloo paste for chili paste, red wine vinegar for sherry, plain ol' canned mushrooms, plain ol' chopped white onion, and brown rice. My teenaged son loved it, and I would make it again and serve it to guests.


More From Cooking Light