Made (almost) to recipe using a Meyer lemon with great results. Removed the shrimp to avoid overcooking while the sauce reduced, then brought back together before plating over white rice. Served with green salad, steamed asparagus & Chardonnay. Excellent. [note to the folks questioning "chile" in the title: this refers to the recipe's "crushed red pepper" chile flakes]
carolfitz Posted: 01/06/10
Renamorris Posted: 09/20/09
This recipe has nothing to do with Chile. I stuck to the recipe. Strong lemon taste. I would reduce the wine sauce more before adding the shrimp also. This recipe really needs help. I served with rice. I would make it again but would change some things.
Patty42 Posted: 06/02/09
Not sure what Dogear 6 was smoking, but there is NO chicken in this recipe! For the few ingredients and prep time, I thought this to be yummy and just the right spicey.
teacooking Posted: 12/17/09
For a weeknight meal, this was outstanding. Followed the recipe, except added a few petite peas at the end because I didnt have any parsley. Everything else came from stuff I had on hand which is why I made it. Delicious - gotta give it a try - it's going into my rotation.
jodster333 Posted: 06/04/09
Recipe had a nice heat to it but could use more flavor, maybe by adding cilantro or dill. Served with rice it was worth trying again but will probably change it up next time.
thygie Posted: 06/05/09
Great taste but not what I would call chile-garlic shrimp. More like a lemony scampi. I took one reviewer's advice and added the shrimp at the very end of the recipe- after the sauce had already reduced. It produced a lot of liquid that I think would have reduced with the sauce, but I didn't want the shrimp overcooked. I served it over rice, but next time I'd try pasta. Great lemon-wine flavor, but not chile-garlic shrimp. Would make this again in a heartbeat.
drunkenpaddy Posted: 06/05/09
made this one tonight, and it got raves. my only question would be the name of the dish... am I missing something or was there no "chile" in it anywhere? the red crushed red pepper gave it some heat, but there wasn't much really "chile-like" about it. Still... a keeper.
DSaba10 Posted: 06/03/09
I just finished eating this. It was fantastic. I used the jasmine rice like someone else had suggested and it gave it a very subtle sweet flavor. I had no issues of chewy-ness or the wine taking over. It was great and I'll definitely be making it again!
ktleyed Posted: 05/03/13
Not bad, easy weeknight dinner.