Reviewed: Mar. 27, 2006

Wonderful! I decided to throw in some scallops as well as the shrimp and it proved to be delightful. I also sprinkled some more cayenne on top just before serving. Fantastic!

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M. Marie

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 13, 2006

WOW! This dish was amazing!! I did make some changes. Instead of brandy and white wine, I used tequila and marsala, and I used yellow onion instead of shallots. I am originally from Louisiana, so I like my food with a lot of spice, and this was popping with flavor! They were very crunchy and had an amazing flavor. We used very large shrimp and ate them plain instead of over rice or pasta. You have got to try it!

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sarahsbleucheese

Cooking Level: Expert

Home Town: Covington, Louisiana, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Mar. 6, 2006

This was absolutely DEELICIOUS! I made it for my family and parents a month ago and they loved it. Can tailor the heat to your tastes. Will definitely make it again and again, probably won't make a different shrimp recipe ever again!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Mar. 3, 2006

This was delicious- probably the best shrimp dish I have ever made. I served over linguini....and if you do that...it helps to double the brandy and wine to make a bit more sauce. I served a tomato salad with fresh mozz. cheese on the side. Hubby loved it.

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SBOMAN

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2006

Good but not the absolute best. I made no changes to the recipe followed it percisely. It has great texture and flavor. I suppose I was hoping for something more garlicky and buttery (shrimp scampi served at Red Lobster). I'll keep searching though. I won't add this to my regular rotation but I will keep it handy.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 13, 2006

My Fiance LOVED it. Told me to make it a keeper, and that's rare for him. Left out the brandy and used green onions, my store was out of shallots. Turned out very nice, served with a parmesan pasta and some vegetables. Tasty, but I will use a bit more herbs/garlic in it next time. :)

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KieshaMessina

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 2, 2006

Not bad. However, it lacked pizzaz. The flour tempered the flavoring and I think it needed at least triple the garlic. I will try it again, but will use butter with the olive oil and more seasonings. Jim

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Jim H-E

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Reviewed: Feb. 1, 2006

This shrimp recipe was great. The only thing I changed was the flour. I used rice flour. It makes it crispy and light.

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azgoode

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Reviewed: Jan. 31, 2006

I thought it was delicious. Would probably make next time without brandy and only white wine. brandy was not needed. Great company dish.

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lesterp

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Reviewed: Jan. 29, 2006

I fix shrimp scampi often but this was the one my husband deemed as the "Best Scampi" you've ever made. It was fantastic. The only alteration I made was to add a pinch of salt to onion and galic saute. THANK YOU!!

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Laurie A

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Reviewed: Jan. 29, 2006

Really good flavor but mine was a bit doughy from the flour. Next time I will try bread crumbs. I used the very sweet Maine shrimp.

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Sue

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Reviewed: Jan. 29, 2006

Very Tasty. easy to prepare. Highly recommend

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REEDGILBERT

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Reviewed: Jan. 28, 2006

Made this last night. My husband declared it the best shrimp ever. It's a keeper.

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IreneS J

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Reviewed: Dec. 19, 2005

Very tasty. I only gave it 4 because I had alot of flower bits in the sauce. Next time I might just not flour them. And I had to add some lemon and crushed red pepper to perk it up. Every one loved it. Thanks for sharing.

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OCGIRLSTAR

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Dec. 4, 2005

I've made this recipe a couple of times. Very easy and it is very delicious. I love the shrimp dredged in flour and spices first, it really contributes to the flavor.

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JANEMARY38

Cooking Level: Expert

Home Town: Wausau, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 4, 2005

This was a dynamite recipe. I didnt have shallots so I went with the green onions which turned out kind of crispy. Also,I changed the end a bit and sprinkled crushed macadamia nuts prior to broiling and a little salt. My family who doesn't like shrimp is begging me for a redo.

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prestman

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Reviewed: Nov. 18, 2005

This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.

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szwytnas

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Reviewed: Oct. 23, 2005

This was pretty good. Like some other reviewers have said I think it needs something to make it fantastic. I certainly make it again.

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THEINSANECHEF

Cooking Level: Intermediate

Home Town: Grand Canyon, Arizona, USA

Living In: Crater Lake, Oregon, USA

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Reviewed: Oct. 18, 2005

The title says it all. Explosion of flavor

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2005

I wasn't overly impressed with this recipe. It wasn't bad, but I felt like it was missing something. I will try it again, and maybe tinker with it a bit. Update (9/10) - I made this again, adding green onions and some lemon juice (1/4 lemon), and loved it. I also let the shrimp sit in the flour mixture about seven minutes before sauteeing, and added one small diced roma tomato to the garlic mixture - to imitate the scampi made at a restaurant famous for it's cheesecake. Thanks for the recipe!

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