Reviewed: Aug. 11, 2009

I have made this recipe at least 10 times in the past few months. However, after reviewing a few other recipes, I do add granulated garlic, cayenne pepper, thyme and basil. This is the only way we eat shrimp now. I serve over Jasmine Rice along with French Bread for dipping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookingcreole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This was so good! I made this last week while in the US for my daughter's best friend and she just loved it. I sauteed all veggies/spices/butter in my cast iron skillet then threw in the shrimp and baked. I served with homemade mashed pototoes and french bread to sop up the sauce. Very easy and quick and yummy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Wonderful! I eat this out everywhere but never made it! This was GREAT! The Creole seasoning is salty but is wonderful! I like it spicey! I added a little more butter to chill out the salt! Everyone loved it! I will make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilwest2311

Cooking Level: Intermediate

Home Town: Buford, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

Mmmmmmmmmmmmmm

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tennisanyone?

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2009

Thank you!!! These are awesome! I have had bbq shrimp at restaurants my whole life but never tried them myself, YUMMY! Oh, and to the people that insist that it is too much butter, obviously you have never had realy bbq shrimp before! they are supposed to be SUBMERGED for cooking to get the full flavor. These are not sauteed shrimp, no self respecting creole would cook them that way. And the one who said too salty? What? the recipe calls for NO salt, you must have done something wrong.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

twinmom

Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

This was awesome!!! I made a few modifications as some other reviewers suggest: added red pepper, a little more creole seasoning, and halfed the butter content. It was plenty rich and there is no need for that extra butter. Will make again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

Sorry, but I found this to be sooooo salty we could not eat it. My husband said IF we try it again to only use a teaspoon or two of Worchestershire. This recipe was sooooooo salty it was a waste of $36.00 in seafood,

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stacey

Cooking Level: Expert

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2008

Amazing!! I made this for my boyfriend and his friends last night. I don't eat shrimp, but was tempted to try it after seeing their reactions! My bf said it was sooo good and that the flavor was like nothing he's tasted before. Really simple to make.. scaled recipe down only using 1 lb shrimp... did increase the creole seasoning for more flavor. Thanks for a great post ;o)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Courtneycooks

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

This recipe brings back some great vacation memories. I adore New Orleans. Worth every calorie and gram of fat :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kiki99

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2008

I have a friend who lives in New Orleans and she came to visit for a while, bringing this recipe back with her. I fell in love just like she said I would. Tastes great with jasmine rice and garlic bread (lots of carbs but well worth it). I didn't get a chance to ask her for the recipe before she left and this one turned out exactly the same. Delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

janeyB567

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: San Leandro, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

This was great. I did follow other reviews and didn't use as much butter, and used more creole seasoning. My boyfriend loved it. I paired it with garlic mashed potatoes, and steamed asparagus. Yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lbaker

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

Very easy to make....next time, I will not use quite as much butter. One stick of butter was plenty. It smells pretty good, would prefer a spicier, bolder taste - maybe the butter took away from that some. It was good, I would have given it a 5 if had a bolder taste. Thanks for sharing. Have fun cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2008

I only gave it 4 stars because it was soooo rich. Yummy, yummy but I would add more cajun seasoning too. I made half the recipe for Valentines day and we couldn't finish our servings it was so rich. I will serve it again, but as a side dish to a meal or appetizer.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

My husband hates my cooking and he loved this dish. He ate it everyday until there was nomore to eat! I can't wait to try more recipes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Wilmore

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Mckinney, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

These were yummy. I took it to a Superbowl party and they were a hit. Just make sure you use ready to eat shrimp. I grabbed peel and eat by accident and the flavor did not go through to the shrimp as well. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

Wow! These were delicious. The only thing I would change next time is to add a little more creole seasoning. I used the recipe for 4 servings with 1 1/2 lb shrimp for extra sauce to dip hush puppies in. I will definately make this again.

Was this review helpful? [ YES ]
8 users found this review helpful