Reviewed: Mar. 26, 2012

This was awesome! I LOVED how quickly it came together and how delicious it was! I appreciated each flavor - a tad spicy, but that can easily be toned down next time. I won't lie: I did not use anywhere near the amount of butter called for, if only for the sake of my thighs. We enjoyed this over jasmine rice, a side salad, and fresh fruit. This recipe is a keeper.

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Feb. 22, 2012

This dish was delicious, authentic and easy. If you enjoyed BBQ shrimp in New Orleans or in Louisiana, you will be pleased with this recipe. We substituted one clove of elephant garlic for the four cloves of garlic and it added just a small hint of sweetness. Very yummy!!

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Reviewer:

katwin76017

Reviewed: Nov. 28, 2011

YUM! Great flavor!! The only change I made was to use about half the butter and add a little olive oil instead.

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Reviewer:

n0xzemagrl

Reviewed: Oct. 31, 2011

Husband really enjoyed this. I thought it was waaaaaaaay too salty. Only had one bite.

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Sep. 30, 2011

I was born and raised in New Orleans. Recently went home and had barbeque shrimp out at one of the local restaurants. This recipe equals anything you would get in a New Orleans restaurant. I did not use the rosemary and probably next time would increase cayenne for a little more heat. Served over angel hair with crusty bread. Excellent

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Reviewer:

Kathy

Reviewed: Aug. 19, 2011

Very good recipe. I used white wine, as I didn't have any beer, but will try beer next time. I also may omit the rosemary (sub oregano?) and add more cayenne for more spice. Also, I will put the spices and herbs in the butter first to meld the flavors more and lessen the cooking time for the shrimp. Overall, a great shrimp recipe. I served it with white rice. Yum!

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Reviewer:

ChiefButtons

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Imperial Beach, California, USA

Reviewed: Aug. 15, 2011

This was very good. I cut the amount of cayenne in half and used margarine instead of butter. Served it with french bread and a green salad.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 15, 2011

We ALL loved this! I upped some of the spices a bit because I prepared 1.5 pounds of shrimp instead of just 1 pound. Kept the fats at a total of 1/2 Cup but used 1/4 Cup each of butter and olive oil. Also, I didn't have beer so I used chicken stock instead. Served over jasmine rice.

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Reviewer:

Debbie Coma

Reviewed: Aug. 14, 2011

I thought this was fantastic. For Hubby, not so much, but he doesn't even care for garlic so I wasn't too surprised. I served this over lingiuni, with some crusty french rolls. This was easy enough to throw together that I won't mind cooking this for myself, and something different for Hubby. Very yummy!

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Reviewer:

Francesca

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Tollhouse, California, USA

Reviewed: Aug. 10, 2011

Except for cutting back on the cayenne in consideration of Hubs' sensitive innards, I made this exactly as written without changing, omitting or adding anything, and it was excellent. My only criticism is that in my mind all this butter is unnecessary and just goes to waste, whether you serve this over pasta, sop it up with bread, or not. Other than that, the seasonings all cooperate with each other into a nice flavor all its own - in other words, the beer isn't obvious, nor is the Worcestershire or any of the herbs or spices. I served this over a tossed green salad with a Lemon Dijon Vinaigrette. It was a light but satisfying, full-flavored summer meal.

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