Reviewer:

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA

Reviewed: Oct. 13, 2012

I followed recommendations from others and kept the butter to half. I also kept the dijon to half as well. In my opinion, keeping the full amount of things may work better if you're not looking to fill your portions with a ton of shrimp. I served this meal with linguine. If everyone you're cooking for is a definite shrimp lover though, by all means! I absolutely loved this recipe and I plan on making it many more times in the near future! Thank you!

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Reviewer:

IzzyBorden

Home Town: Queens, New York, USA

Reviewed: Oct. 9, 2012

This is really tasty. Only drawback is that it's pretty oily.

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Reviewer:

MrsAdams

Reviewed: Oct. 1, 2012

Delicious!!! Added a glug of white wine, amazing!

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Reviewer:

Lisa

Reviewed: Oct. 1, 2012

I made this last night for my boyfriend and I. Followed the recipe exactly... it was really greasy I must say. It was delicious, but too watery and greasy. I'l probably make this again but with less butter (as most people wrote) and bread crumbs. I did add this over pasta which i thought would help with the liquid but it didnt. This recipe was delicious and has alot more potential, needs more flavor. Deff bland, but it can be tweaked

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Reviewer:

Nskyline115

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Sep. 30, 2012

Fabulous! I used brown mustard since that's what I had. My 10 year old daughter said I HAD to make it again. Served over peas and spaghetti noodles.

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Reviewer:

AquaChick

Cooking Level: Expert

Reviewed: Sep. 30, 2012

My duaghter and I loved this dish. I halved the recipe and used 1 lb of jumbo shrimp that I had, and i baked it for 12 minutes. Used just a little mustard and a shot of white wine. Served it with salad and whole grain spaghetti. The only thing left was the tails!

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Reviewer:

judygal

Reviewed: Sep. 26, 2012

I agree with the commentor who advised: 2 12oz bags of frozen thawed and works fine. Use a little less than tbsp. of the dijon and only use 1/2 cup butter, 2 cloves of garlic, a handful of chopped parsley and a splash of dry white wine

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Reviewer:

cookin_kate

Cooking Level: Intermediate

Reviewed: Sep. 23, 2012

excellent

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Reviewer:

jrecipes

Reviewed: Sep. 21, 2012

This recipe was just so-so, in my opinion. We tasted the mustard somewhat, but the rest of the flavors really didn't shine through. Basically tasted like bland, cooked shrimp. Will be trying another recipe next time.

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