Recipe by Michelle Rauh
"A succulent, red hot, delightful dish for prawn lovers. Try it as an appetizer or as a light main dish. Serve with a salad and some rice in your own romantic setting. This makes for a delectable, romantic dinner."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
tiger prawns, peeled and deveined
crushed red pepper flakes
Thanks for the good recipe, simple and tasty. I substituted white wine for the chicken stock just for variety - it's delish either way. If you don't like to use wine in cooking, use apple juice sharpened by a dash of fresh lemon juice.
These were good, but we prefer the shrimp grilled.
I made this as a fondue. I put a little over 2 cups of broth in a fondue pot with the red pepper and then we had a great time dipping the shrimp one by one into the pot to cook them and then into the garlic butter as a sauce before eating. I added some parsley to the garlic butter to give it a bit of colour. This will be my new fondue recipe - much better then beef or chicken.
This is a great way to have shrimp. The hardest part is peeling the shrimp. I mix the shrimp, garlic butter,cooked frozen veggies,and San Giorgio Roasted Garlic Angel Hair pasta together and my husband loves it.
Excellent taste and SO simple. I used homemade chicken stock to saute, and fresh garlic in the butter. Then I cooked some fresh pasta and combined it all, using just enough of the garlic butter to coat the pasta. It was great!!!
Yummy! Though I will have to experiment for a little more depth of flavor (thus 4 stars) the simplicity of the recipe is supreme for the results. I had defrosted a couple pounds of shrimp and wasn't sure what to make, but knew I wanted something scampi-like. I had leftover chicken broth in the fridge, so I decided to try this. I used more chicken broth than called for and skipped the red pepper flakes, but added lemon juice to the broth. I also used more garlic too (minced from jar) and mixed the garlic butter in with the broth. I poured it over rice and added spinach for a scrumptious shrimp "soup". I can see this being fabulous for pasta too. The simmering really kept the shrimp tender. I'll be making this again!
These were really good. Next time I will use more red pepper flakes.
Delicious and simple to make. I used some very large shrimp as I couldn't find tiger prawns. I love the garlic butter for dipping, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Succulent Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Dijon mustard adds zesty zip to buttery shrimp scampi.
See how to make spicy shrimp ragu served over sweet, creamy corn custard.