Reviewer:

Reviewed: Apr. 17, 2013

It was just okay lacking some depth of flavor even with the caper brine in it which made it a bit unusual but not unpalatable. the sauce was rather soupy and the shrimps had a different texture from the high cooking temperature. Next time i might coat them with flour or starch and use a medium high heat remove them then compose the sauce.

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Reviewer:

rmr

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Apr. 16, 2013

EXCELLENT! Made it exactly as written. Will make again and again and again. :D Served it with baked breaded zucchini. Perfect dinner. Thanks!

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Reviewer:

GySgtVsWife

Cooking Level: Intermediate

Reviewed: Apr. 15, 2013

OMG, wow! Just finished eating this and it is hands down, the best recipe that I have made from this website (I've made a lot). SO delicious, and SO much flavor! Absolutely restaurant-quality shrimp. In my opinion, the caper brine makes the dish -- it adds a certain sourness/saltiness that for me puts it over the top. Very simple to make too! I can't say enough how great this is. If you're planning on making this, DO NOT leave out the caper brine. I served it over toasted baguette slices to soak up all of the yummy sauce...amazing. Thank you so much for this recipe Chef John!!

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Reviewer:

Chefette Jo

Reviewed: Apr. 14, 2013

Delicious + easy = Love it! Just like almost everyone else who made it, I tweaked this recipe slightly based on what I had available. I used coconut oil instead of olive which gave the shrimp a very subtle coconut flavour, which I like. I also used more garlic, which I love. Lastly, instead of butter I used a veggie-type spread. Great recipe, thanks for sharing!

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Reviewer:

JULINKA

Reviewed: Apr. 7, 2013

All I can say about this recipe is- simple and delicious!!!. I will make this again! I did not use caper brine, but other than that I made it exactly as written.

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Reviewer:

njean

Reviewed: Apr. 6, 2013

Made just as the recipe is written...we absolutely loved it! I will definitely make this again. I used Angel hair pasta with it but might try toast next time:)

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Reviewer:

Rmathew1

Cooking Level: Expert

Living In: Fairmont, West Virginia, USA

Reviewed: Apr. 4, 2013

this recipe is fantastic. i made this about a month ago and my husband and i polished off the whole recipe :) i served it over angel hair pasta, and accompanied it with fresh artichokes, lemon, and butter. oh, and a nice glass of white wine. but remember what chef john says, have everything prepped and ready to go before you start. it is critical to the success of the recipe, as shrimp will not be very tasty if overcooked. this is a great recipe (very very quick!) for a weeknight or for a fancy special occassion. and i feel that the caper brine is critical, as chef says. it really adds a special somthing. bon appetit!

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Reviewer:

cathy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 2, 2013

I made this recipe today and everyone loved it!!! I didn't have fresh parsley so I used dried. My daughter who usually doesn't care for shrimp tried and wanted more. I didn't make enough!! I will be making this within the next few days again. It was so good!!!!

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