The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Photo by monica
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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Cooking Level: Intermediate

Home Town: Littlefork, Minnesota, USA
Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 3, 2009
Excellent. Will definitely make again (but not often b/c it's not that healthy!).
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 3, 2008
Very very good recipe. My daughter loves this and requests it every week!
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Photo by ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 14, 2008
Great basic recipe. I'm from LA so I used fresh shrimp that I peeled and deveined myself. I would use much more seasoning though and perhaps make some of the other changes suggested next time...but there will be a next time. I had no leftovers and I'm sure with more seasoning will be even better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 6, 2008
I loved this recipe. I used 1/4 cup lemon juice because I didn't have any white wine on hand. That is the reason I gave it 4 out of 5. I'm sure if I had the wine it would be a 5. Thanks for sharing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2008
This dish was awesome! I seasoned my shrimp with black pepper, parsley, paprika, garlic and onion powder beforehand. I melted 3 tbsp of margarine and mixed it with the wine, 4 cloves minced garlic and a tbsp of sherry and a good dash of lemon juice. I broiled it all on low for 12 minutes. Everyone LOVED it. Next time I'll make a roux out of cornstarch to thicken the sauce a little--it'll stick to the pasta. THANKS SO MUCH!
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Photo by Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 14, 2008
I make individual portions of this and add extra garlic, a shake of Old Bay & a few grape tomatoes (I love the way they "pop"). I arrange the shrimp & tomatoes in individual oven-proof dishes - it turns out very pretty! It is wonderful as is (served with twice baked potatoes & salad or as an appetizer) or served over pasta with Parm. & a Cesear salad.
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Home Town: Chesapeake, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 6, 2008
This is a really delicious dish, but you don't need to cook it for 13 minutes. Just watch the shimp and take out when they turn pink. I used the wine, but next time I won't because it really doesn't need it! I left out the onions and added some lemon pepper. . . yum!
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Cooking Level: Intermediate

Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 25, 2008
Absolutely incredible! I didn't feel the need to change a thingand it's so easy and so incredibly good. Don't hesitate for a minute to try this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 25, 2008
My husband loved this recipe. Quick, easy and delicious. I thought it could have used a little more seasoning.
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Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 6, 2008
Loved it! I used the amount of butter and wine called for in the recipe, but didn't have green onions so used about half a cup of chopped yellow onion instead. We love onions, so were delighted at how the onions carmelized as they broiled along with the shrimp. Delicious.
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 20, 2008
in a word: outstanding. with a little lemon peel + juice, and parmesan(as directed by reviewers) this recipe is superb. I halved the portions(except garlic), as i was only feeding myself, and served over orzo rice.
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Cooking Level: Intermediate

Living In: Summersville, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 1, 2008
excellent recipe-- although I did add 1/4 cup white wine to the butter and 1 tsp lemon juice. (I did it for only one pound of shrimp) I mixed 1 T of the butter mixture with 1/2 cup parmesan and chive seasoned bread crumbs. I sprinkled the bread crumbs on during the final minute of broiling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 29, 2008
I served this with a green salad and it made a very quick and easy weeknight dinner. Broiling makes a difference - in the past I'd sauteed scampi on the stove too and this tasted more flavorful. I added about a tablespoon of lemon juice and served it over buttered angel hair pasta with some fresh parsley and freshly ground black pepper, so the end result was everything tasting very buttery (next time I probably won't add butter to the pasta), still it was very good. Not only does it taste great, it looks and smells great too! I will definitely make this again.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 21, 2008
Added fresh parsley (~1/4 cup chopped), cracked pepper, pinch of salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 25, 2007
The shrimp turned out tender, full of flavor and not one piece was left! I thought it could use a little more salt, but overall, very tasty!
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 22, 2007
I made this recipe exactly the way it says. It was SO easy and delicious. The whole family loved it. Even better the next day. Served it over rice and poured the juice in---yum!
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Cooking Level: Intermediate

Living In: Vestal, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 14, 2007
I am giving this recipe 5 stars because my family loved it. I made it just as directed but with frozen shrimp. When I make it again I will add extra garlic though. We re-broiled the left overs and it was great! Thank you and I will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 30, 2007
We made this recipe for the first time tonight, omitting the wine altogether and adding about 1/3 C. lemon juice. After broiling, there was sufficient juice to toss fettucini with it. We then sprinkled it all with parmesan romano and parsley. It was as good as 'Lobster King' (Red Lobster), says the hubby.
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Cooking Level: Expert

Home Town: Harristown, Illinois, USA

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