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Average Rating:
Total Reviews: 13
Showing 1-10 of 13
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By dickweed
on April 04, 2013
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I cut the recipe in thirds because I was not sure how shrimp would taste pickled but it was awesome! I didn't think the aioli was necessary, however it was good too.
By val1382
Hampton, VA
on January 02, 2013
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This was soooo good! I made it for New Year's Eve and everyone loved it too! We had some left over and it was perfect on a salad. I did nothing but add greens and it was the perfect shrimp salad. I will definitely make this again!
By alanrmui
michigan
on January 01, 2013
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I made this dish last night for a New Years Eve party and it was DELICIOUS for sure. Everyone raved about the complex flavors. The aioli sauce was a nice addition too. I used a mandolin slicer to do the onions and sliced them very thin. This is also a very nice looking dish as well. EXCELLENT. I will do this one again for a party. I used 3 bags of the 20 to 25 per pound size frozen precooked shrimp with the tails on. They worked perfectly.
By johnrz_11079393
Oakland, CA
on December 17, 2012
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Recommended by a friend, this dish was as delicious and popular as she said it would be. Multiple compliments and requests for the recipe. I had jumbo shrimp to work with, but think the smaller medium-sized ones would have tasted even better.
I'm curious if anyone tried this recipe using frozen pre-cooked shimp?
By ereikedance_120...
on August 28, 2012
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Great as an appetizer, loved by all.
Also was a huge success as a " po' boy sandwitch " on a picnic the next day. Just add some seasoning and any lettuce to taste.
Thanks Kelsey~
By jscdagourmet_92...
Coeur d'Ale...
on June 07, 2012
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Whoa! This is yet another of Kelsey's winners. Very complex and interesting taste combination. Shrimp in a whole new way. Very colorful. Keep a slotted spoon next to the bowl and maybe little serving bowls just for this dish so the dressing does not spill over into your other appetizers. This would also make a great main dish salad and/or a tasty picnic addition in those little Chinese take-out containers.
By osterburgc_6042054
Greenwood, IN
on February 12, 2012
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Unbelievable recipe; I always made Ina's Baked Shrimp Scampi for special guests, but of course, though delicious, not light. This dish covers everything you want: beautiful vibrant colors, bright fresh flavors, and very healthy. I have used the trifle bowl, but am going to put it in individual non stemmed martini glasses and partner it with filet mignon... I actually roast the shrimp w/olive oil in the oven per Ina and use that shrimp...even better. Great job, Kelsey!!!!
By angel0013
Redlands, CA
on January 05, 2012
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This recipe was a Christmas Day hit!! Even people that normally don't like seafood LOVED this shrimp cocktail. Take a look at my photos on my culinary page on Facebook @ Patisseries par moi.
By LolaB in WA
WA
on December 11, 2011
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Absolutely Delicious and a hit of the party. I made this for our company Chirstmas party and I have to say that this was some of the best shirmp I have ever eaten anywhere! This recipe is tasty, beautiful, and so easy! The aoli was ok, but really not needed, the shrimp is fantastic without it. This recipe is going under the heading of "My Favorites" in my recipe box!!
By devery_11539215
Madison, WI
on December 07, 2011
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Absolutely Fantastic - took it to our Christmas Carolling party and it was the talk of the table. Her show did not show how to do the aoli and (which is where I was copying the recipe - it was not needed. The shrimp is fantastic without it. Next time I think I will add some red and yellow pepper strips and will probably come up with something else to "pickle" because I could not get enough of it. I also did half the olive oil because I was afraid it would dominate. Can't wait to take it to the next party.