I had beautiful fresh Gulf shrimp, wanted something quick for dinner, so I thought why not try a new recipe for shrimp scampi? This recipe has too much butter and too much wine which ends up making it watery and dilutes the flavor (even the garlic flavor was pushed to the background). I really don't think you need 1/2 cup of butter for 1 pound of shrimp. IMO the only way this might work is to modify ingredient amounts or to remove the shrimp from the pan after sautéing and then reduce the liquid and intensify the flavor. And where's the lemon, never made shrimp scampi without fresh lemon juice? I just added some lemon wedges to the plate to be used at the table. I really don't like changing a recipe too much first time through, and I know this recipe has had good reviews. However, I would suggest that you really look at the ingredient amounts in this recipe before heading to the stove. The fresh shrimp itself was so good that it salvaged the meal, but honestly, this was a huge disappointment. Sorry, no tweaking for me, just movin' on.
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I had beautiful fresh Gulf shrimp, wanted something quick for dinner, so I thought why not try...