Reviewed: Dec. 30, 2011

You can also leave them whole and peel them after they are cooked (or just eat the shell as it is super crispy, think shrimp chip). You get more flavor on the shrimp from the shells. If you're daring, there is some OMG eating on the heads too.

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Reviewer:

ocfooddiva

Reviewed: Mar. 12, 2011

This really is fantastic, quick and easy. The hardest part is peeling the shrimp. Once I'd peeled a pound (I halved the recipe), I cut up half a stick of butter and melted it in my toaster oven for a few minutes, then added 6 splashes of Worcestershire, about 1/4 cup of dry Riesling, 4 cloves of minced garlic, a few dashes of Cayenne, black pepper, lemon pepper, squeezed 1/2 a lemon and the shrimp, turning to coat. I also cooked some spaghetti and then added it to a pan where I had been sauteing finely diced onions, and after the shrimp had been cooking around 8-10 minutes (around 500 degrees), I added it to the pan with some chopped green onions and stirred everything around to heat up. After grating a good 1/4+ cup of Parmesan on top, I served it with sauteed asparagus. Delicious and quick. I didn't even need to salt it since the cheese is salty, as is the lemon pepper. Next time, I'll try adding chopped tomatoes for more color.

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Reviewer:

lana_alcorn

Reviewed: May 3, 2010

My husband is the shrimp connoisseur, and he rated this recipe a 10star!! He said he felt like he just ate in a restaurant. I added Lemon&Pepper Salt seasoning, extra garlic, and parmesan to the shrimp. I served with angel hair pasta and light alfredo sauce.

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7 users found this review helpful

Reviewer:

Nora

Reviewed: Apr. 27, 2010

this was so easy to make and was simply delicious! i did NOT broil this, i did it in a cast-iron skillet and it was so yummy. i also doubled the garlic. Hubby and I both loved it!

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9 users found this review helpful

Reviewer:

cindy

Reviewed: Mar. 30, 2010

I followed the recipe exactly and it was wonderful. I added a salad and roated garlic bread for an easy weeknight meal. Even the kids loved it!

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7 users found this review helpful

Reviewer:

Jnabors23

Reviewed: Dec. 20, 2009

Was wonderful! I served it on linguine, and used olive oil in place of butter. I also almost doubled the red pepper.

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6 users found this review helpful

Reviewer:

Kaylyn

Reviewed: May 20, 2009

This was awesome and sooo quick and easy...no idea why it says total cook time 45 min! i didnt have onions so i just added onion powder. I also added some lemon juice, pepper and old bay! Delicious!! will definitely make again!

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Reviewer:

monica

Cooking Level: Intermediate

Home Town: Littlefork, Minnesota, USA

Living In: Bemidji, Minnesota, USA

Reviewed: Mar. 3, 2009

Excellent. Will definitely make again (but not often b/c it's not that healthy!).

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4 users found this review helpful

Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 12, 2008

Yum! Very good! I, too, used frozen shrimp which I defrosted just before using. I did add about a 1/3 cup of white wine. I think it needs a bit less mustard. I added a healthy sprinkle of parmesean cheese on top. It only took 6 minutes for my shrimp to finish cooking. I served over linguine with steamed broccoli. My picky husband loved it!

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5 users found this review helpful