Reviewed: Mar. 8, 2007

Definately too lemony and I reduced the lemon to 3T. The sauce was too watery with this recipe so I added italian style bread crumbs to thicken. I don't think I would make it again.

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theboysmom

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Reviewed: Feb. 17, 2007

I prepared this recipe for my moms birthday. Everyone loved it!!. The sauce it is great with some french bread.

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Mariela

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Reviewed: Jan. 21, 2007

My first attempt at Shrimp Scampi. We loved it!

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2007

This recipe was excellent. I read previous reviews and decreased the flour--I simply shake the flour lightly over the shrimp before cooking. Also, I only use 2 tablespoons of lemon juice and find that there is more than enough lemon flavor--5 tablespoons would be overwhelming.

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Lorraine

Cooking Level: Intermediate

Living In: Coopersburg, Pennsylvania, USA

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Reviewed: Dec. 21, 2006

Yummy! Made this for my boyfriend and he loved it! I also didn't flour the shrimp and it came out great- can't wait to make it again!

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Bella

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Reviewed: Dec. 1, 2006

Me and my husband loved this. It had so much flavor. It was a tiny bit greasy, but shrimp scampi usually is. Definitely worth giving a try!!!

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Reviewer:

Jens

Cooking Level: Intermediate

Home Town: Rio Rancho, New Mexico, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 17, 2006

Absolutely fantastic! I too omitted the flour, and boy was it delish.

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tommyb82000

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Reviewed: Oct. 9, 2006

Delicious. I'd go lighter on the Worc sauce, and used some sauteed onions to add some texture to the sauce. But it was fine the way it was written!

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Tim Spring

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Reviewed: Feb. 22, 2006

Pretty good - didn't taste to scampi-ish. And it ws extremely lemony- next time will cut lemon at least in half.

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HULACOUPE

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Reviewed: Feb. 3, 2006

An excellent recipe with just the right amount of everything in it. I shook off any extra flour and there was no clumping at all, especially if you put it in HOT oil to brown it up pretty fast. Loved it!

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BusyBee

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2004

Labor intensive but WELL worth it! I also skipped the w. sauce & shook the excess flour off. Will definitely be making again.

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HA6173

Cooking Level: Expert

Home Town: Madison, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Jan. 23, 2004

Very good. I didn't use any W. sauce. Didn't really think that the sauce would taste good with that. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Aug. 30, 2003

I made this twice. The first time I followed the recipe exactly and it was very good. The second time, I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe.

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CHOKOHOLIC420

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Reviewed: Apr. 18, 2003

This recipe is delicious!! For those that said the flour made it gooey - next time don't use so much flour. Just barely coat the shrimp and shake off excess. Nummy!!

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NV SUE

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Reviewed: Dec. 2, 2002

The first time I've ever attempted Shrimp Scampi and it was excellent! I agree with rater #1, frying the shrimp coated with flour made the entire dish kind of gooey/lumpy but it tasted great anyway, next time I will forego the flour and fry the shrimp plain..

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PINIDION

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Reviewed: Jan. 27, 2002

The shrimp would have been better if you didn't fry the shrimp first. The flour made the shrimp very gooey when you put it in the wine mixture. We will try this recipe again, but use ready to eat shrimp instead.

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6 users found this review helpful