"Fantastic recipe. Though, I use a 28 oz. can of tomatoes for a half recipe, I don't drain it completely and I usually find I need to add a bit more cream as the sauce reduces. Also, for a more intense shrimp flavor, I prefer to use homemade shrimp stock in place of the clam juice. The recipe works very well with linguini, too."

"Fantastic recipe. Though, I use a 28 oz. can of tomatoes for a half recipe and I usually find I need to add a bit more cream as the sauce reduces. Also, for a more intense shrimp flavor, I prefer to use homemade shrimp stock in place of the clam juice. The recipe works very well with linguini, too."

"Fantastic recipe. Though, I use a 24 oz. can of tomatoes for a half recipe and I usually find I need to add a bit more cream as the sauce reduces. Also, for a more intense shrimp flavor, I prefer to use homemade shrimp stock in place of the clam juice. The recipe works very well with linguini, too."

"I usually play with recipes, but I made this exactly as written and it came out delicious. Made it for a party and got raves all 'round. Definitely a keeper, especially if you happen to grow heirlooms and have a bunch on hand that aren't perfect enough to serve raw."

"A delicious recipe that lends itself well to variation. Though, I'll chime in with yet another vote to increase the number of eggplants to 4... and large eggplants, at that. Two mediums just will not cover. I made a vegetarian version of the recipe, substituting mushrooms - cremini and portabello - and green pepper for the meat. Also eliminating t"

"A delicious recipe that lends itself well to variation. Though, I'll chime in with yet another vote to increase the number of eggplants to 4... and large eggplants, at that. Two mediums just will not cover. I made a vegetarian version of the recipe, substituting mushrooms (cremini and portabella) and green pepper for the meat. Also eliminating the"