"Another delicious classic from Tyler!. For those having trouble with the caramelization, I recommend cooking them covered for 10-15 minutes, uncover, sprinkle with 1/2 t. sugar, stir and crank up the heat. This is Julia Child's suggestion for getting the necessary deep brown color and rich flavor."

"We have been making this for years; just had it again tonight. To clarify the salt crust issue, you should not eat the crust. In addition, I make sure to remove all the solid pieces from the pan with a slotted spoon and pour off all but a thin film of drippings. The gravy may still be a bit salty, but if you use unsalted beef broth you should be f"

"Very quick and easy. It was tasty; some fresh dill would bring it up a bit."

"This is a very nice contrast of creamy, spicy, and sweet fresh shrimp. I solved the cilantro problem by tossing the shrimp in the chopped cilantro first, then dredged them in the seasoned flour. I liked the crispness of the shrimp so much that I just poured the sauce on the serving platter and then piled the crunchy shrimp on top with an additiona"

"This is absolutely delicious. I doubled the stuffing quantities and a pound of shrimp easily fed 4 people.""