This recipe produced great flavor but horrible results. After broiling the sauce was still a broth-like texture, and my "collossal" (ie: HUGE) shrimp were overdone! With some reworking and the use of a rue (equal parts flour and butter whisked and cooked in a skillet until blond color), this recipe could work. DO NOT cook as directed in original recipe (#1 it will fail #2 you will waste valuable wine :) !)

Reviewed On: Jun. 9, 2007