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Reviewed: 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.

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JENNIFER72_00

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Aug. 2, 2004

These were good, but we prefer the shrimp grilled.

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2 users found this review helpful

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: 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.

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Chef Mom R.D.

	Cooking Level: Expert
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Reviewed: 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!!!

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AUBYRD

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Savannah, Georgia, USA
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Reviewed: 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.

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Lesley

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Simply Succulent Shrimp

Reviewer:

JENNIFER72_00

Reviewer:

Wilemon

Reviewer:

Chef Mom R.D.

Reviewer:

AUBYRD

Reviewer:

Lesley