2 Reviews

Simply delicious! I only made the shrimp with a few adjustments. I used Panko bread crumbs, dried herbs (1 t each oregano, basil, thyme, garlic powder), fresh parsley. Put it all in the food processor and gave it a whirl. I added more butter to the bottom of the baking dish. I would suggest making 1/2 the bread crumb mixture or be prepared to save some but divide it before breading the shrimp. DH is not a cooked shrimp fan unless it's a cold shrimp cocktail. He loved it. DS/10 loved it too. This is a keeper! Served with Baked Tomato Halves and Risotto w/ peas. Thanks Marie.

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Chicagoland Chef du Jour October 15, 2009

I just saw this exact recipe by Wolfgang Puck on The Food Network site. I tried it, and it's very good. But then, I love anything with shrimp, garlic and butter.

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Mary Close August 23, 2004
Butterflied Baked Jumbo Shrimp