Reviewed: Jun. 22, 2003

Probably the best shrimp scampi I have ever tasted! Way better than the local chain restaurants. I will make this again and again! I served the shrimp scampi with corn on the cob, salad, and a baked potato. Even my daughters gobbled it up!

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PFOERSTNER

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Reviewed: Jun. 20, 2003

Hi everyone.I'm new to this site.This is a great recipe.I like garlic and spice too.I added 2 Tbs. garlic and 2 Tbs. shallots also.I added Tony's creole seasoning,accent and season-all.Great!!!Served on wide egg noodles.Yummy!!!

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CAJUNMOMLA

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Reviewed: Jun. 17, 2003

This is really good stuff. I made a few changes to suit the taste of my family. To the butter sauce I added a bit of stock (chicken) and a little bit of lemon juice. I let the sauce thicken up a bit and wow it was awesome. Gonna make this one again.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 2, 2003

Very good, & super easy. I served the shrimp with linguine in a butter sauce as a dinner. It turned out great.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 29, 2003

Yummy...this is one of my favorite shrimp recipes now. I served it as a main dish with some sauteed pea pods and brown rice and it was delicious. The shrimp came out perfect and had so much flavor!

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LAURILAN

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Reviewed: Apr. 14, 2003

Perfect for a dinner if served with rice or pasta!

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C_MK

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Reviewed: Apr. 9, 2003

Wow, what a wonderful recipe. This was very simple to prepare and the final result was really tasty served over a bed of rice. I will definately make this again and again.

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HOWARDALUM

Cooking Level: Expert

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Reviewed: Apr. 1, 2003

This was really good. When I went to make this I realized I didn't have butter, so I had to use margarine instead. I didn't use chives either and only 1 pound of shrimp. Cooked in fry pan as some other reviews suggested. Even with these changes, it still is one of the best garlic shrimp I've tried. Thanks Holly!

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awesome in tummy

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Reviewed: Mar. 10, 2003

YummY!!! This was a great appy!! Will definately make it often!

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Mar. 9, 2003

These were very quick and easy. I added two tablespoons of garlic and shallots as well I used salted butter. I also coated the shrimp in flour and let them sit in the fridge for half an hour before cooking them in my electric skillet. Thanks for sharing.

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MONTANACOOK

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Reviewed: Mar. 8, 2003

YUM-YUMMMMMM!!!!. This was the best scampi I ever made. My husband said it was better then a seafood resturant. I did make it in a saucepan instead of the broiler and served it over thin spaghetti.Our guests loved it also. I will be making this again and again. Thank You so much for sharing this recipe.

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GARGIRL01

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Reviewed: Feb. 24, 2003

YUM! Quick and easy too.

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JOIET

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Reviewed: Feb. 7, 2003

A gastronomic delight Holly! This recipe pays such big dividends in compliments for such a simple recipe! I love it! I prepared it on the stove top, put frilly-topped toothpicks thru the prawns, then provided a sweet and sour apricot dipping sauce for my guests. I cooked up a batch in which I put salted butter and 1t curry. They seemed to enjoy that one as well.Thanks so much.

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MAGGIE MCGUIRE

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Reviewed: Jan. 26, 2003

Yum. Made this with frozen shrimp and it was great, can't wait to try it again with fresh shrimp. Even my very finicky 10 year old loved this.

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AYSELLERS

Cooking Level: Expert

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Reviewed: Jan. 13, 2003

My brother made this recipe once and it was great. I tried it, and we both made it on the stove top, rather than over the grill as suggested. It left us with a great sauce in the pan, in which I cooked linguini and added to the recipe at the end. Awesome! Only thing was that I didn't have shallots on hand, so it wasn't as flavorful as the one my brother made, WITH the shallots. Wonderful recipe, nevertheless. My husband loved it with pasta, and he doesn't usually like pasta. I will definitely be making this recipe again!

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RVILLARIN

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jan. 12, 2003

This is an excellent recipe. I wouln't use frozen shrimp (as I did). It becomes to watery and doesn't have much flavor. I cant wait to try it with fresh shrimp.

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SARAHANN23

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Reviewed: Jan. 5, 2003

This is a taste sensation... I used prawns instead of shrimp. Twas a delightful appetiser for our Christmas Day BBQ lunch. YUMMMMMMM, absolutely mouth watering!

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MT26AUST

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Reviewed: Dec. 28, 2002

This tasted so much like a dish I used to get at a well known restaurant. Try it! Guarantee you`ll love it!

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MYCRYSIE

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Reviewed: Dec. 22, 2002

Even though I didn't have any shallots on hand, it was still great!! Next time I'll try it w/ shallots. I can't wait!

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JenElaine

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Reviewed: Dec. 18, 2002

My husband's reaction was WOW, I could eat these all night. I made these as an appetizer for the Angel Hair Pasta with Shrimp & Basil (also from this site). This shrimp scampi is so easy to make and I will make these again and again.

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NJSS2000

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Garlicky Appetizer Shrimp Scampi

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