Reviewed: Oct. 10, 2009

OMG this is great. I added 1 1/2 teaspoon more of the hot sauce. I also used lemon juice instead of lemons.

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Sonya

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Reviewed: Sep. 9, 2009

Easy to make and my daughter and her boyfriend both liked them. Adjusted quantities for 1 person using the calculator, which was plenty for two servings. Served over Angel's Pasta, from this site, for an easy and delicious dinner. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 12, 2009

Quite good. Adjusted quantities roughly for 2 pounds of fresh jumbo shrimp. Used fresh oregano from my garden instead of Italian seasoning. Left out the lemon, preferring to pass fresh lemons to each guest for squeezing over individual portions. Don't understand what the two Dutch ovens are all about. I just put all the sauce ingredients into a large cast iron pot with a lid, cooked the mixture a bit and then added the raw shrimp. Turned them a bit to coat, put the lid back on and lowered the heat. Checked a few minutes later and they were perfectly done. I placed a small dish like you might use for drawn butter when serving lobster onto each plate, filled with the rich flavorful sauce and offered slices of fresh baguette for dipping. Thanks Tom. Big bang for very little effort.

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mimi

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Reviewed: Jul. 4, 2009

this was okay - nothing special.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

My husband LOVED this!

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Lauren

Cooking Level: Intermediate

Home Town: Beverly, Massachusetts, USA

Living In: Tampa, Florida, USA

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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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KDUMAINE

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Reviewed: Feb. 20, 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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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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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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Ang'snewkitchn

Cooking Level: Intermediate

Home Town: Roslyn, New York, USA

Living In: Bay Shore, New York, USA

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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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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Dec. 23, 2008

these were very good. The only thing I did differently was to add a lot more hot sauce!

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aly

Cooking Level: Expert

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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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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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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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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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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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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 21, 2008

Very good. Loved it.

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Marna

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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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MAHONEY72

Cooking Level: Intermediate

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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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linda

Cooking Level: Intermediate

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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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KIS_2000

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Newport News, Virginia, USA

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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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queenshebais

Cooking Level: Intermediate

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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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Debbie

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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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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