Reviewed: Apr. 1, 2012

Too much Thyme. I didn't like it that much, although one of my guests loved it. I suggest that you use the Thyme according to your tastes...not too spicy at all.

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Reviewer:

levislizzie

Reviewed: Mar. 25, 2012

Followed the recipe to a T, tasted like ashes....

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Reviewer:

jrricht1984

Reviewed: Feb. 27, 2012

Loved the idea in theory but I'm not sure I would have liked the nutmeg in the seasoning, nor would I have cared for the cooking method, adding the seasoning directly to the oil and then cooking that. So, I used my favorite Cajun seasoning blend and seasoned the shrimp along with a dribble of olive oil. Rubbed that in real good, then let it set awhile. Cooked it in a non-stick skillet on medium-high heat just a couple of minutes. I enjoyed every Cajun-spiced bite. Garnished it with fresh, chopped green onion and served it with "Bell Peppers and Pasta," also from this site.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 24, 2012

This recipe turns out great and was quick to make! I used pre-cooked shrimp as it was cheaper and easier, but it still turned out good. I would make it again.

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Reviewer:

thomas.rein

Reviewed: Feb. 21, 2012

Excellent recipe. I mix enough for a 2 cup storage container and store it with my spices. This makes it very quick and easy to make an appetizer when company shows up. Always a big hit.

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Reviewer:

peterd

Cooking Level: Expert

Home Town: Carrot River, Saskatchewan, Canada

Living In: Carlsbad, New Mexico, USA

Reviewed: Jan. 22, 2012

Very nice! Note that it's a dry recipe, not saucy - as soon as you add the spices to the oil they will clump and you are sort of pushing them around the pan, and you'll need to keep the shrimp moving as well. Perfect level of spice for us. Serve with a nice moist cornbread which was perfect.

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Reviewer:

dzm388

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Reviewed: Nov. 2, 2011

Great spicy flavor. Quick mix. I use this on tilapia too.

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Reviewer:

gloverbo

Reviewed: Sep. 26, 2011

These were delicious! Quick and easy too!

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 13, 2011

Two thumbs up - made exactly as described and was perfect over a basmati rice recipe that I made.

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Reviewer:

BORDNFL

Reviewed: Jul. 23, 2011

Awesome recipe!!! I followed it as written, except that I used cooked frozen (thawed) shrimp. With the frozen shrimp, as they cooked they lost water, creating a sauce of the spices that was really good over rice. Will definitely make again!!

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4 users found this review helpful