Reviewed: May 17, 2013

Wow! Used whiskey because was out of brandy. Yummy! Used 1/3 cup dried basil, and will drop it to 1/4 cup next time. Used egg noodles (out of fettucini) and was delicious.

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Reviewer:

Wind River Jo

Cooking Level: Intermediate

Home Town: Pinedale, Wyoming, USA

Living In: Watersmeet, Michigan, USA

Reviewed: Apr. 27, 2013

I had some shrimp I wanted to use so I made sure I had everything called for to make this dish. The kitchen smelled wonderful while I was cooking and the meal was absolutely 1st class. I have been watching what I eat (trying to keep trim) but I blew it big time with this. My hubby and I ate the whole thing. (I know...) I didn't change a thing and will be not changing a thing in the future when we enjoy it again. Thanks Steve.

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Reviewer:

Ev's Corner

Cooking Level: Intermediate

Living In: Point Edward, Ontario, Canada

Reviewed: Apr. 4, 2013

Good flavor but, sauce was WAY too thin. The brandy also added very little flavor for the trouble it was to ignite.

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Reviewer:

gwyn

Reviewed: Mar. 15, 2013

Sooo good! And fairly easy. I was a little confused because I thought the Brandy was going to "burn" while I cooked for 2 minutes, but it flamed and quickly died out. Love it, will definitely be making this again!

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Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Dec. 31, 2012

This was pretty good, but left me wondering: was the flambé really necessary? There was one shrimp that was slightly more brown when the fire died down, but otherwise I didn't notice a difference. That said, it was pretty tasty and maybe a little bland. Not sure if I'd make it again without some modifications, but I'm pretty proud of myself for flambéing for the first time without burning the house down.

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Reviewer:

Cuddlebugs333

Cooking Level: Intermediate

Reviewed: Dec. 5, 2012

Pretty good, but I thought the shrimp were a bit over cooked, so I sauted them with the onions and garlic seperately, then added them to the rest of the sauce with two minutes to go there. I also thought a quarter cup of butter and Basil was far too much. I halved those. Other wise great taste!

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Reviewer:

RenegaidRob

Reviewed: Nov. 6, 2012

I loved this recipe. I had 1/2'd the recipe as I am the only one who likes shrimp in my family. Did not have brandy on hand but used Whiskey instead. Will make this recipe again.

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Reviewer:

Jakearoo

Reviewed: Oct. 18, 2012

um YUMMMMmm

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Reviewer:

Theresa

Reviewed: Sep. 18, 2012

Very, very good recipe. Make this for guests and have all the ingredients prepped so they can watch. The flaming of the brandy will make you look like a pro. You must use fresh ingredients for restaurant quality ie. Shrimp, tomatoes, onions, and basil. I was able to pick them right out of my garden other than the shrimp. Next time I will add one or a combination of spinach, zucchini, sundried tomatoes, peppers. Very versatile recipe.

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