Reviewed: Apr. 16, 2009

Mmmmmmmmmmmmmm

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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.

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twinmom

Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

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Reviewed: Feb. 23, 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!

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Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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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,

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Stacey

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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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)

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Courtneycooks

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Jul. 23, 2008

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

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kiki99

Cooking Level: Expert

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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!!

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janeyB567

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: San Leandro, California, USA

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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.

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lbaker

Cooking Level: Expert

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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.

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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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.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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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.

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Mrs. Wilmore

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Mckinney, Texas, USA

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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!

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azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

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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.

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