Reviewed: Mar. 17, 2012

it was really tasty and easy to make but next time, i would add more seasoning to the shrimp and the flour batter. that was very bland.

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2 users found this review helpful

Reviewer:

latoyanic

Reviewed: Feb. 21, 2012

My family loved this recipe, just the way it is. Thats including a picky four year old. Will be making this one again.

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Reviewer:

resendes

Reviewed: Feb. 7, 2012

This was a fantastic starting point for me. I have to cook gluten free, so was a little concerned. The differences I used were, replaced all purpose flour with rice flour, tripled the garlic, the juice of 1/2 lemon and about a tbl of zest to the saute, added chopped fresh spinach, and small sliced roma tomato to the shrimp prior to putting under the broiler, I also used red cooking wine instead of the brandy because I was out. Over all husband, 18 yr old son, his girlfriend and my 14 yr old daughter loved it. I made a double batch to have for lunches tomorrow, but as there is none left we will be having sandwiches. :)

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Reviewer:

Chellbell089

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 29, 2012

Was bland, even with extra garlic. Not enough oil remained to blend the spices together well, and certainly no sauce for anything other than the shrimp. Only thing I could really taste was the cayenne pepper. Followed recipe to a tee, this is the first time I've been let down (and embarrassed serving this) by an allrecipes recipe rated so highly. Not what you would expect for a true shrimp scampi.

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Reviewer:

hmx1ch53

Reviewed: Dec. 14, 2011

I made this last night and it was delicious! My whole family loved it! I thought the coating on the shrimp was just perfect and the cayenne pepper made it very tasty. The only thing I didn't use was brandy because I didn't have it. I served it with whole wheat pasta. I didn't have enough sauce left over for the pasta so it was a little dry.

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Reviewer:

christinac

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

Very, very good! I tried using 1/2 shrimp and 1/2 Florida bay scallops -- shrimp was excellent -- scallops were just okay - not bad, just not excellent.

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Reviewer:

YYJValerie

Reviewed: Oct. 19, 2011

This was extremely tasty.The boyfriend kept eating the cooked shrimp before the meal was finished. He's giving it a 5. I didn't have shallots so used chives and it was delightful. While not the scampi dishes I have made and loved before, it was really good. I cannot wait for leftovers.

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Reviewer:

Auntie Mame

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Oct. 10, 2011

Awesome, best scampi ever :)

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6 users found this review helpful

Reviewer:

bondybond

Reviewed: May 22, 2011

Nom nom! I omitted the cayenne and instead added Cavender's Greek Seasoning to the dredging ... then substituted butter for half of the EVO ... finally, and always, more garlic. Delish!

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8 users found this review helpful