Simply Succulent Shrimp Recipe -
Simply Succulent Shrimp Recipe
  • READY IN 25 mins

Simply Succulent Shrimp

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 entree servings or 6 appetizer servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.
  2. In a microwave-safe bowl, combine butter and garlic; heat until completely melted.
  3. Place prawns on a platter with separate cups of garlic butter for dipping; serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2003

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.

Most Helpful Critical Review
Aug 02, 2004

These were good, but we prefer the shrimp grilled.

May 24, 2005

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.

Jul 28, 2004

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.

Jun 27, 2003

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!!!

Dec 03, 2010

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!

Feb 15, 2011

These were really good. Next time I will use more red pepper flakes.

Nov 11, 2010

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.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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