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Joined Date: Feb 01, 2011
Reviewed Venetian Shrimp and Scallops
"Smooth, light, and flavorful. Used a little more saffron than I typically do for similar dishes. The lemon zest and basil just add to the already bright flavor of the saffron. Added asparragus pieces. Served over rice and paired it with Alex Guarneschelli's Naan bread - an absolutely delightful meal. Raves from my family.
"Excellent recipe! My taste buds are singing and my tongue is still dancing. Wasn't sure at first if I would just dump the dough and find another recipe. But after realizing that my oven, the place where I typically place dough to rise, was a bit drafty today I took charge and moved forward - warmed the oven a bit and placed plastic wrap over the bowl. The taste and texture were exquisite. Didn't have plain yogurt so used sour cream. Paired it with Rachel Ray's Venetian Shrimp and Scallops - nothing but compliments from my family. I'm happy.