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Reviewed: Jun. 10, 2008

we love this recipe! thanks so much for sharing it

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FROGGY1013

	Living In: Greensboro, North Carolina, USA
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Reviewed: Jun. 7, 2008

i don't know - maybe i was expecting more...i added a clove of garlic minced and old bay seasoning and still got complaints of it being bland!

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lovecheese

	Cooking Level: Intermediate Home Town: Olympia Fields, Illinois, USA Living In: Schererville, Indiana, USA
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Reviewed: Mar. 8, 2008

So easy! I used less butter and waited to salt the broth only after it was ready. I didn't let it stand for half an hour. I recommend having some crusty french bread handy for the broth!

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KMP


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Reviewed: Mar. 4, 2008

Never thought Corona and shrimp could taste so good together.

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sjs


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Reviewed: Mar. 2, 2008

This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire family LOVED the shrimp.

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WOW! I tried this recipe and it came out de-lici-ous! I actually made this with 2 1/2 pounds of shrimp, half the butter and 2 beers to boil in, followed the rest as stated and also took reviewers advise and added old bay.. I also added garlic and added bay leaves and let it sit for 30 minutes (shripm will not turn rubbery!). Came out stupendous! served with yellow rice and had a restaurant quality meal made by a trusty person (me, lol) I would recommend this to anyone!

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Sandy

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 20, 2008

Great, different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written), and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe.

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LEXIANDJACK


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Reviewed: Feb. 9, 2008

This was great! I didn't have any onions, but I will definitely try it with them next time. I cut way back on the butter, mainly because I served them with clarified butter. I also added garlic cloves and Old Bay. Definitely a keeper!

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Sara

	Cooking Level: Expert Home Town: Roanoke, Virginia, USA Living In: Pulaski, Pennsylvania, USA
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Reviewed: Feb. 3, 2008

This is SO good ! We seriously scaled back on the butter though . Did not let them sit the full 1/2 hour either as we were afraid they would be rubbery. Turned out great .

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t_jones

	Cooking Level: Intermediate Home Town: Del Mar, California, USA Living In: San Diego, California, USA
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Reviewed: Jan. 5, 2008

I love this I am making it as I type for the second time. Great flavor only things I do different..... add a garlic clove and 1 tablespoon of old bay!!! Yummy!!!

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Aubrie


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Reviewed: Dec. 18, 2007

We would definitely make this again with a mellower beer (my husband's treasured home brew made it a little too hoppy!). Good suggestion for adding Old Bay.

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SNYD1437

	Cooking Level: Expert Home Town: West Chester, Pennsylvania, USA Living In: Midlothian, Virginia, USA
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Reviewed: Nov. 26, 2007

Very good, but the shrimp didn't absorb as much flavor as I would have liked. I think next time I'll try adding a little seafood boil for seasoning.

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Kelly

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA Living In: North Pole, Alaska, USA
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Reviewed: Nov. 10, 2007

This recipe was SO EASY that it's hard to believe it was SO GOOD!! My whole family LOVED it (even the kids). I halved the recipe, and still had plenty of stock left for soup or gumbo. I will be making this recipe again soon!!

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Brandy

	Cooking Level: Intermediate Living In: Hamilton, Ontario, Canada
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Reviewed: Oct. 25, 2007

This recipe is okay, but missing the main ingredient!!! Old Bay or J&M seasoning adds what is lacking! Spicey and Delightful!!!Try it, you'll love it! No need to measure it, just dust it over the shrimp while it's steaming in the beer. Perfection!

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Andrea W


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Reviewed: Oct. 14, 2007

This is better than "outa this world"! I did reduce the butter (Whew!) to 2 sticks (to reduce my guilt) and then followed recipe as directed. I also saved liquid and used it in a big pot of shrimp creole and it was one of the best I've ever done and whatever guilt I had is long gone!! Thank you.

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SouthernGma

	Cooking Level: Expert Living In: Spotsylvania, Virginia, USA
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