The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 5, 2009
this was okay - nothing special.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 31, 2009
My husband LOVED this!
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Cooking Level: Intermediate

Home Town: Beverly, Massachusetts, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 26, 2009
Surely I did something wrong. Don't scale this down, that's the only thing I can figure I did wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 23, 2009
The only thing I changed with this recipe is I shelled and deveined the shrimp and grilled them on the BBQ. SO tasty. This recipe is a keeper, for sure.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 12, 2009
OMG!!! WOW, this was good! I scaled down the servings to 2 and only cooked it with a pound of shrimp, there was a lot of sauce left over. I just don't know if I'd call it BBQ shrimp, more like spicy shrimp maybe? But if you like spicy, this was excellent. The tangy lemon flavor really was evident amidst the spices... this was sooo yummy.
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Cooking Level: Intermediate

Home Town: Roslyn, New York, USA
Living In: Bay Shore, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 9, 2009
these were very good. The only thing I did differently was to add a lot more hot sauce!
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aly
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 4, 2009
this was great - scaled back for 3 servings which fed 5 of us easily. Used a bit less butter and olive oil, tripled the garlic and added cayenne. Really tasty and great served over steamed rice with roasted asparagus!
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Dec. 8, 2008
I scaled the recipe down to use a 1 lb bag of frozen, uncooked shrimp. I just cooked it in a skillet on the stove instead of the Dutch oven/bake method. I made the sauce and heated through, then added the shrimp and cooked for about 10 minutes until the shrimp was pink. Meanwhile, I microwaved a steamer bag of Asian veggies and when the shrimp were done, plated the shrimp, dumped the veggies into the remaining sauce, stirred to coat, then served with the shrimp. A quick and easy meal that was delicious! This is the best way I've prepared shrimp to date - hubby couldn't stop raving about it!
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meg
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 4, 2008
Excellent! I wanted mine to be more a New Orleans taste, so I used Tony's more spice as my salt. I did not use italian seasoning. Next time I will add quite a bit more hot sauce. REALLY, REALLY good...
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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 25, 2008
The only change I would make would be to use only 1/2 the amts. butter & olive oil. Great flavor but very greasy! :)
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Cooking Level: Expert

Home Town: Cadillac, Michigan, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 21, 2008
Very good. Loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 11, 2008
One of the best shrimp dishes I've ever had. Thank you for this recipe. It will be a favorite of ours for years to come.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 28, 2008
Very disappointing. I reduced it to two servings, but there was way too much Worcestershire sauce. I really had to work hard to salvage this into something edible.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 25, 2008
This was a very good recipe. All the flavors went together very well to compliment the shrimp. I never measure anything I just go by taste and this came out great. I just made the sauce on the stove then I put everything in a baking dish and put it in the oven it took about 20 minutes. I made sure to stir the dish about every 5 minutes to make sure the shrimp cooked evenly in the sauce. I used frozen shrimp with the shell on. My daughter and husband really liked these. I will be making this again! It makes for an easy weeknight meal when paired with a salad we also had stuffed mushrooms.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 24, 2008
This was a good recipe. Much quicker than the one I was using from Emeril. The only thing I will do different is only cook the shrimp in the oven and not on the stove too. Shrimp cooks too fast and came out overcooked for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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Reviewed: Nov. 11, 2007
This was a yummy recipe and very easy. I try to review recipes "as written" so those reading reviews will actually get a review of the posted recipe, but in this case I didn't have fresh shrimp. Instead, I used thawed frozen shrimp. I prepared the sauce and ladled it over the shrimp and placed it into the oven to bake as directed. The end result was great. I reduced the size of the recipe to "1" which used 1 -lb of shrimp and it fed two easily with salads. I'll cut back a pinch on the salt next time.
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Photo by Debbie

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 1, 2007
Excellent recipe! I used frozen shrimp that had the shell on, but had been deveined. The only changes I plan on making the next time I make it is to add more hot sauce for some kick.
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Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 12, 2007
Good dish. Tasted more a scampi but then again I never tasted barbecued shrimp before. I served over dirty rice with fresh french bread from my hubsand's bakery.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Photo by Caroline C
Reviewed: Oct. 17, 2006
I made this with cooked, tail-on shrimp, and I let them sit overnight in the garlic/paprika/Worcestershire sauce/Italian seasoning. They turned out very tasty. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 1, 2006
Excellent recipe! We also left the shells on the shrimp and I added a bit more hot sauce to suit our taste. A definite keeper. Thanks so much for posting this!
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Cooking Level: Expert

Home Town: Ville Platte, Louisiana, USA

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