Reviewed: Sep. 24, 2005

I have ordered shrimp scampi in restaurants plus I have also made it myself several times, but this recipe, by far, beats them all!!! It really does melt in your mouth. Subtle crispness on the outside and sooooo tender inside....yummmmmmmmm! :)

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LisaRL

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Aug. 29, 2005

I love seafood and am a big "food snob." This recipe is excellent. I would definitely serve it at a dinner party.

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17 users found this review helpful

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Heather H

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Reviewed: Aug. 25, 2005

I made this and it turned out awesome! Thanks a bunch!

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Qinkilla

Home Town: Miami, Florida, USA

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Reviewed: Aug. 17, 2005

This recipe was very tasty. A bit fattening but what good recipe isn't? I would definitely make it again.

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SHALOM22

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Reviewed: Aug. 11, 2005

The name caught my attention....it wasn't the BEST Scampi I have ever tasted, however, it was pretty darn good and so simple and quick to make! It did not take the 40 minutes quoted either. Much faster. It makes an elegant, quick, wonderful tasting dinner! I added just a few capers....

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nancy bender

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Reviewed: Aug. 2, 2005

I hesitated to try this recipe simply because of the goofy name, but I am glad I did. It is excellent. If you are looking for a very garlicy version of scampi this is NOT the recipe to try. The flavors are very subtle, and I thoroughly enjoyed every tasty morsel! Any time I had made scampi before, I cooked the shrimp in the sauce, so to fry them first and pour the scampi sauce over the shrimp was different for me. The result, however was wonderful, producing a very tender yet crispy shrimp under the succulant sauce. I will be making this recipe this weekend for our best friends and can't wait to see what they think about it!

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J. Nightingale

Cooking Level: Intermediate

Living In: Boonton, New Jersey, USA

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Reviewed: Jun. 20, 2005

Without a doubt the best tasting shrimp I have ever had. I added another clove of garlic and it didn't overwelm it. the only thing I didn't do was broil afterwards for fear of drying them out, everyone loved it and asked again for it this week. Enjoy

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VPINT

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 18, 2005

Turned out PERFECT ! I didnt have shallot, parsley, or wine on hand but still turned out great! Roommates loved it! Will definitely make again.

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BABYBO01

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Reviewed: Mar. 6, 2005

Easy to follow!

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UUUTINO

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Reviewed: Mar. 1, 2005

This tasted amazing and we didn't even have all of the ingredients! I didn't broil the shrimp since I didn't have the wine or brandy. But we did serve it over Uncle Ben's wild rice which went pretty good with it.

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MATTANDZOE

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Reviewed: Feb. 5, 2005

the name of this recipe doesn't lie. i omitted the parsley, oregano and shallot because i didn't have them on hand. i also sauteed the shrimp in butter (mmm) instead of olive oil. this turned out wonderfully; it tasted like something i'd be served at an expensive restaurant. THANK YOU!!!!!!!

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DIANEE02

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Reviewed: Jan. 25, 2005

Added fresh lemon juice and butter to the sauce. Tossed the sauce with angel hair pasta and did not put the shrimp under the broiler because I didn't want them to become too tough. Good but not the best scampi I have had.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jan. 6, 2005

Very simple and extremely delicious! Just the right amount of spice and flavor and they do melt in your mouth! Thanks for sharing!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jan. 5, 2005

I thought this was o-k but nothing special. However, the rest of the family raved - I guess it's just different taste buds...

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IRONIC66

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Reviewed: Nov. 22, 2004

Simply incredible. A real crowd-pleaser.

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GANCHROW

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Reviewed: Oct. 23, 2004

I can't belive how good this was.

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MELISSAFRANK

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Reviewed: Oct. 15, 2004

We butterflied the shrimp, used pre-cooked shrimp....flavor was outstanding. We followed the recipe as-is. Wish we could give it higher than a five-star rating.

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RNACHEFS

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Reviewed: Oct. 11, 2004

This was AWESOME!! The only thing I suggest is to make a little more flour/breading mixture to put the shrimp in, I ran low towards the end. Everyone LOVED it!

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Sep. 25, 2004

This was delicious. It gained flavor after setting a while. I think I will cook it next time without flour.

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DAWNMORE

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Reviewed: Sep. 23, 2004

I used regular French mustard since I didn't have Dijon handy, I started with 1 TBSP of mustard but it smelled so good in the butter mixture I ended up using more. Also used 3/4 C butter and 1/4 C of white wine. Sauteed about 2 TBSP of onion with butter before adding all other ingredients to it. The sauce alone was such a big hit that my mom who's on the Atkin's diet ended up having two slices of bread for the sauce.

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NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

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Absolutely The Best Shrimp Scampi

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