This was delicious. I served the shrimp over some angel hair pasta with Parmesan cheese on top and also had bread to sop up the extra juices. Thanks for posting.
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I have tried this with fresh and with frozen shrimp, wonderful. The last time I added some oregano, GREAT RECIPE!
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Absolutely outstanding. This was truly a treat. The only thing I did differently was to add a bit of butter to the oil when I added the shrimp. It just made the "sauce" a little richer. But what an excellent and easy dish to prepare. Fit for royality and everyday fare as well. Thank you Tom
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Hey Tom, This stuff is fantastic! I did add some fresh bread crumbs and parmasian at the end and stuck it under the broiler for a few seconds. I loved the way the garlic turned out. Thank you for posting.
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Awesome recipe. I took this recipe to a party and got rave reviews. I prepared the dish up to the point of roasting the garlic at home. At the party I warmed the dish for 5 minutes then added the shrimp so it took only a few minutes to cook at the party. The only change I made was adding a little butter to the oil.
Thanks Free Spirit
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Super yummy! Thank you so much. I added Parmesan and cracker crumbs at the end, and served it with angel hair pasta tossed with crushed tomatoes.
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Absolutely delicious!!! I have made several variations of this recipe. One most recently used I covered the bottom of my round clay baking dish with stems of fresh rosemary, then smashed about 6 heads of garlic, spreading it all over the rosemary, then I sprinkled red pepper flakes (sparingly) over it, then drizzled with olive oil. I then baked in the oven at 400 for about 30 minutes. I then added the jumbo shrimp and more olive oil and back in the oven for 5 minutes. The rosemary made such a wonderful variation to an already awesome dish.
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Like Surussell, We expected more flavour from the garlic than was actually delivered. Presentation of these was brillent (I used giant Gamba/Scampi and served this as a main course) but for the four entire heads of garlic I used for the 6 adults present, we were dissapointed when we peeled them that the taste was not as stunning as
I had hoped for considering the reviews (we adore garlic, maybe we just anticipated too much since yes, roasted gasrlic is mellow compared to other ways of preparing it ?). Like other reviewers I will probably add some fresh herbs or something more to the mix to improve it next time. As usual I asked everyone at the table for a rating (they know my system), and two gave it a four and the other four gave it a three... the biggest comment was that several would have rated it higher if scampi were not so expensive... they thought that with the cost of the main ingredient that the flavour should have delivered more.
Please see my rating system, this recipe gets a well deserved 3 stars. The bottom line is that for us these definiately tasted good enough to try again for a special occasion with some tweeking. Many thanks for the recipe :)
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I thought this was fairly bland considering all the garlic in it. I should have done as some others did and add butter/ oregano/ parmesan or something to give it more flavor.
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Made this exactly as directed using the crushed red pepper and served over bow tie pasta with bread on the side. My husband loved it. He said it was restaurant quality and a keeper. Thanks for a great recipe.
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Personally, I don't like garlic, but this dish made my DH a very happy man!
Easy to prepare, nice presetation and it gave me pleasure watching him enjoy it! I'm sure this will be a regular at our house from now on. Thank you Tom Sullivan.
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I made this for a cocktail pot luck. I doubled the recipe and followed it exactly and this was the first dish that was gone from the entire table in a matter of minutes! Making it again for another party tomorrow!
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Great shrimp dish,even the kids love the taste, I served this with rice and garlic broccoli Yum!This is a keeper
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Oh my, this was sooo good. I added the butter to the sauce, as some other reviewers noted. Also added about 1/4 teaspoon of course-ground garlic salt to the shrimp (seafood tends to be on the bland side here in Wisconsin - not fresh, but frozen). I ended up having to roast the shrimp about 10 minutes, but just due to the 6/8 size shrimp I bought. This made an impressive appetizer for my guests and couldn't be easier.
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Fantastic. Prepared this recipe as part of my wife's birthday dinner and was a HUGE success. Be careful not to overcook shrimp (I didn't). Next time I might cut the garlic clove in half to infuse more garlic flavor into the oil (in our house, garlic is considered an aphrodesiac!!!)
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OK... I've found my favorite way to make shrimp! I never have any dried chilies in the house so I used Frank's hot sauce instead and did add a little butter to make it richer (I love butter!) SOOOOOO Delicious! I have even pan fried it with the same ingredients and it comes out great too!!! I also made scallops with this recipe and they were outstanding! Next time I'm using both shrimp and scallops!
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