Reviewed: Jan. 31, 2004

I like this recipe, as is, however, the last time I made this I omitted the oil and added cream whisked with a little cornstarch and also added some cayenne and blackening seasoning.

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4 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Nov. 8, 2003

Great recipe...I sauteed shrimp on stove and served over angel hair pasta. This was the first time I attempted to cook shrimp and I found it to be very easy

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6 users found this review helpful

Reviewer:

S Stone

Reviewed: Oct. 22, 2003

Superb. I find the best way to devine/butterfly the shrimp is by making a horizontal cut (all the way through) 3/4 ths of the way down. Then simply laying them flat on the broiler on each side. In addition I like to top the finished shrimp with the left over butter/sauce from the broiler.

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5 users found this review helpful

Reviewer:

CP2003

Reviewed: Sep. 9, 2003

Fantastic and easy recipe! I added a little extra in the sauce - cayenne pepper, garlic salt (for some added spiciness) and a little bit of flour to thicken it up, but wow, what a great sauce and so easy to make - Thanks

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5 users found this review helpful

Reviewer:

MICHELLE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 29, 2003

What a great recipe. I used it like a marinate though... I combined everything except the butter and marinated the shrimp for several hours, then I spritzed the shrimp with spray butter before grilling.. it was wonderful.

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7 users found this review helpful

Reviewer:

LYNEEE

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Guilderland, New York, USA

Reviewed: Aug. 26, 2003

Extremely good!. My only regret was that we didn't have any fresh shrimp around, and the frozen ones weren't peeled and deveined. Since I was short on time, I got cooked shrimp. This caused the shrimp themselves to be very plain, but the sause was heavenly... Next time I'll make sure to get the fresh shrimp.

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6 users found this review helpful

Reviewer:

ELANAMIG

Reviewed: Aug. 20, 2003

This was a pretty good recipe. I found it quick and easy. There was another recipe on the site that I did enjoy more.

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5 users found this review helpful

Reviewer:

DLBYRNES

Reviewed: Jun. 22, 2003

Probably the best shrimp scampi I have ever tasted! Way better than the local chain restaurants. I will make this again and again! I served the shrimp scampi with corn on the cob, salad, and a baked potato. Even my daughters gobbled it up!

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5 users found this review helpful

Reviewer:

PFOERSTNER

Reviewed: Jun. 20, 2003

Hi everyone.I'm new to this site.This is a great recipe.I like garlic and spice too.I added 2 Tbs. garlic and 2 Tbs. shallots also.I added Tony's creole seasoning,accent and season-all.Great!!!Served on wide egg noodles.Yummy!!!

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5 users found this review helpful

Reviewer:

CAJUNMOMLA

Reviewed: Jun. 17, 2003

This is really good stuff. I made a few changes to suit the taste of my family. To the butter sauce I added a bit of stock (chicken) and a little bit of lemon juice. I let the sauce thicken up a bit and wow it was awesome. Gonna make this one again.

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91 users found this review helpful