Reviewed: Sep. 17, 2009

This was good. It tasted like my shrimp scampi which is odd to me since I use wine not beer. I used 2lbs of shrimp. I did double the seasonings but I didnt use it all in the end. I didnt double the sauce stuff. There was plenty. It is a nice and quick. Always a plus in this house. I served it over rice.

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VICKI

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Reviewed: Jul. 1, 2009

I used 3 lbs of shrimp in the sauce and still had plenty left over. It was good and easy. Served with a spinach salad, corn on the cob, and french bread.

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Thogan

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Reviewed: Jun. 29, 2009

What a wonderful recipe! I made this for tonight's dinner exactly as written and served it over rice. This is a keeper. Thanks for sharing Rachel.

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capemaybe

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Cape May, New Jersey, USA

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Reviewed: Jun. 13, 2009

This recipe is really good. I made it for my husband who originally had this dish at a famous restaurant in New Orleans. He loved it! The one thing I did differently is that I combined the spices with butter to create a compound butter.

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Jami

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Followed it almost exactly. I agree, a Spicy Shrimp Scampi is just about the best description. Great with bread, and I recommend a green salad to go with it. Mmmm!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 10, 2009

Well, I was excited about this recipe since I'm from New Orleans and this is one of my favorite dishes. I haven't eaten it as Pascale Manales, so I cannot compare this to that version like some other reviewers did. This is very good, but still not as good as my mom's recipe for the same. So, not the best barbequed shrimp I've ever had when comparing them all, but regardless it is a very good meal. My favorite thing about it, which will get me to make it again many times, is the fact that it's FAST! I think I'll add more worcestershire next time, as that is one of my favorite flavors in this, and I could barely taste it in this recipe. My husband doesn't like shrimp though and he loved it! We had a good dinner.

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: May 9, 2009

In spite of the fact that I didn't add any salt, this tasted very salty to me. The Worcestershire sauce? It was okay, and I liked dipping some good bread into the sauce, but I don't think I'd make it again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 21, 2009

I loved this recipe goes great with warm crusty french bread and don't forget the wine.

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Apr. 17, 2009

I love this recipe. I've been makin it for years. I use much less butter, and sometimes I serve it over white rice. It's quite spicy! Enjoy! Great recipe!

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KSEABOSE

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Reviewed: Mar. 31, 2009

I made this last night, it is so good, my husband has requested I make it more often, a definite keeper, will be a perament addition to our meal plan.

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themother87

Cooking Level: Expert

Home Town: Cottonwood, Idaho, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Mar. 26, 2009

Perfect everytime!

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MRS. GUIDO

Cooking Level: Expert

Home Town: Chalmette, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jan. 27, 2009

Delicious!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Dec. 14, 2008

Loved it. My husband said the same thing the other reviewers said- it DOES taste like the real BBQ shrimp you get on Bourbon Street. Thanks.

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azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

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Reviewed: Oct. 11, 2008

This was very good, but I think I was expecting more from the previous reviews. I didn't think it was superb, just good. I would recomment it.

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BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

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Reviewed: Sep. 26, 2008

Very good and easy to make. Great with any kind of pasta. I followed the recipe exactly.

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Theresa

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 1, 2008

Maybe I did something wrong, but I'm not impressed. Thanks.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 30, 2008

OMG ....Fabulous...thanks for sharing!

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outdoorsgirl

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

I omitted the rosemary as I don't like it much, and used fresh basil. If I were to make this again, I wouldn't bother with the beer - I made a trip to the store especially to get it, and it didn't make much of a difference to the flavor. Good stuff though. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

My hub and I thought this was awsome! Very easy. And I have never written a review on a rating before!! But this is a great recipe!!

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lonnieandheather

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Reviewed: Aug. 19, 2008

Never rated a recipe before, but my husband says this is a GREAT recipe and that should go into our favorite recipes' book. He says is even better than his mom's favorite recipe for shrimp. The only change: I didn't have cayenne so for 2 lb bag of shrimp I used 1 1/2 tsp chipotle powder (we like spicy food). Thanks for a great recipe Rachel.

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IGabrielaB

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New Orleans Barbeque Shrimp

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