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READY IN 25 mins

Simply Succulent Shrimp

Read Reviews (8)

"A succulent, red hot, delightful dish for prawn lovers. Try it as an appetizer or as a light main dish. Serve with a salad and some rice in your own romantic setting. This makes for a delectable, romantic dinner." — Michelle Rauh

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Original recipe makes 2 entree servings or 6 appetizer servings Change Servings

1/4 cup chicken broth
1 pound tiger prawns, peeled and deveined
1/4 teaspoon crushed red pepper flakes

1/2 cup butter
3 cloves garlic, crushed

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Directions

In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.
In a microwave-safe bowl, combine butter and garlic; heat until completely melted.
Place prawns on a platter with separate cups of garlic butter for dipping; serve.

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PREP 20 mins
COOK 5 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—Lesley Carol

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Most Helpful Critical Review

Aug 02, 2004

These were good, but we prefer the shrimp grilled.

—Wilemon

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14 Ratings

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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.

—JENNIFER72_00

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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.

—Chef Mom R.D.

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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!!!

—AUBYRD

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Dec 03, 2010

Yummy! Though I will have to experiment for a little more depth of flavor (thus 4 stars) the simplicity of the recipe is supreme for the results. I had defrosted a couple pounds of shrimp and wasn't sure what to make, but knew I wanted something scampi-like. I had leftover chicken broth in the fridge, so I decided to try this. I used more chicken broth than called for and skipped the red pepper flakes, but added lemon juice to the broth. I also used more garlic too (minced from jar) and mixed the garlic butter in with the broth. I poured it over rice and added spinach for a scrumptious shrimp "soup". I can see this being fabulous for pasta too. The simmering really kept the shrimp tender. I'll be making this again!

—Lisaz8605

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Feb 15, 2011

These were really good. Next time I will use more red pepper flakes.

—kellieann

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Nov 11, 2010

Delicious and simple to make. I used some very large shrimp as I couldn't find tiger prawns. I love the garlic butter for dipping, too.

—Pam-3BoysMama

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Nutrition

Calories
321 kcal
16%

Carbohydrates
2.3 g
< 1%

Cholesterol
234 mg
78%

Fat
24.2 g
37%

Fiber
0.1 g
< 1%

Protein
23.4 g
47%

Sodium
212 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Simply Succulent Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 321
Calories from Fat: 217

% Daily Value *
Total Fat 24.2g 37 %
** Saturated Fat 14.6g 73 %
Cholesterol 234mg 78 %
** Sodium 212mg 8 %
** Potassium 33mg < 1 %
Total Carbohydrates 2.3g < 1 %
** Dietary Fiber 0.1g < 1 %
Protein 23.4g 47 %
** Sugars 0.1g
Vitamin A 20 %
** Vitamin C 1 %
Calcium 12 %
Iron 22 %
** Thiamin < 1 %
Niacin 33 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.