Comments on: Pan-Seared Shrimp with Ginger-Hoisin Glaze

By: Barbara Thompson

Barbara Thompson — Sat, 27 Apr 2013 00:34:46 +0000

We also try to have a few shrimp in the freezer. Also rice in the pantry. We made this with brown rice and it was delicious. We like ‘sauce’ so we are going to dilute the sauce a bit with dry white wine next time. We thought the shrimp flavor was overwhelmed. But then we used only enough shrimp for two and the whole sauce recipe. Thanks so much for this recipe

By: Ashley Bee (Quarter Life Crisis Cuisine)

Ashley Bee (Quarter Life Crisis Cuisine) — Wed, 24 Apr 2013 16:34:15 +0000

Shrimp is amazing when you can find it on sale–I tend to buy the deep frozen kinds out here to shave off a few bucks. This looks delightful and delicious. I love the leftover suggestions, too!

By: Aggie

Aggie — Wed, 24 Apr 2013 10:53:33 +0000

So simple, yet I don’t pull together dishes like this often enough!! Looks delicious!!

By: mzt1

mzt1 — Wed, 24 Apr 2013 10:29:26 +0000

This is definitely a recipe I’m going to make!