Reviewed: Feb. 14, 2011

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

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6 users found this review helpful

Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 1, 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!

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12 users found this review helpful

Reviewer:

Lisaz8605

Reviewed: Nov. 6, 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.

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5 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: 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.

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24 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 2, 2004

These were good, but we prefer the shrimp grilled.

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5 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: 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.

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19 users found this review helpful

Reviewer:

Chef Mom R.D.

Cooking Level: Expert

Reviewed: 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!!!

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17 users found this review helpful

Reviewer:

AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: May 28, 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.

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39 users found this review helpful