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Joined Date: Dec 11, 2008
"I love this so much. I make it for my family probably every 2 weeks. I add extra shrimp and substitute what kind of tomatoes I use, based on what's around. I've used everything from fresh, to canned crushed, to canned diced and they all come out great."
"I liked this a lot. The key to making the topping is to not over cook it. Really, once you add the corn syrup, since it's pretty thick, just heat it until you see bubbles around the edges, stir it, and take it off the heat. It will thicken more once it cools. Then it's perfect!"