Outstanding recipe. Thank you!

Reviewed On: Feb. 22, 2011

Really enjoyed this. Like other reviewers, I thought the cooking time on the shrimp was a bit long so next time I'll take it out after the brandy step and add it back in towards the end. I didn't do the whole stick of butter, just half.

Reviewed On: Mar. 28, 2010

We didn't find this particularly flavorful but that might have changed if I'd had 24 hours to marinate it. That said, it still marinated for over 3 hours before cooking. I cooked it until 145 degrees, as the recipe indicated, but even with carry over cooking I still had to put it back in the oven- it was still too pink in the center and the juices weren't running clear. I had hoped to be able to make a sauce with the pan juices but the balsamic had mostly dried up and burned and all that was left in the pan was an oil bath. I might make this again but will use far less oil and I would marinate longer.

Reviewed On: Jan. 10, 2010