"These tangy shrimp are melt-in-your-mouth delicious. They can be individually plated for the appetizer of a sit down dinner, or kept warm in a chafing dish at a buffet or cocktail party. Simply insert a frilled toothpick in each shrimp and smother with the sauce!" — LauraT
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jumbo shrimp, peeled and deveined
salt and pepper to taste
steak sauce (e.g. A-1)
3 fluid ounces
dry sherry or Madeira
I followed the recipe and followed a recommendation of one reviewer, that claimed the A1 was too strong. I cut back to 2 tablespoons instead of the excessive 1/2 cup that it calls for. These were ok, and everyone "claimed" they liked them, but I didn't think they were very tasty. There are much better shrimp recipes out there. I will not make this again.
Tossed just-cooked shrimp with warm sauce then served. Nice compliment to the rest of our Super Bowl spread. A little too A1-y for me to rate it a perfect 5 stars.
mmmmmm really turned out good
The good news is the shrimp were all eaten - the bad news is that the sauce tasted too much like A-1. Nobody was raving about the sauce. Will I do this recipe again? Probably not. But I am glad we tried it. A-1 will remain a "beef" sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
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