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Marie.. I love you... that's all I need to say...
Really easy to do and turned out really good. Did this as a "candle light and wine" dinner and it worked like a charm. Thanks Marie
Absolutely, without a doubt, the best shrimp we have ever had!!! I made these with no additions or substitutions. They are wonderful!! Thanks Marie!! I will make these a lot!!
Superb! Wanted to see if this recipe would make good appetizers if smaller shrimp were used. It does! I used one pound of 41-50 count shrimp and the other ingredients and quantities as written. They baked in five minutes and were outstanding.
Shrimply delicious! Great, easy and quick, what more could someone ask for. A shrimp lover's delight. I can't wait to get more shrimp and make this recipe again. Thanks so much for posting.
Absolutely fabulous! I followed the directions exactly and the shrimps just melted in my mouth. I used a parchment lined 9" square baking pan. 12 shrimps fit perfectly in 3 rows of 4 shrimps. Company-worthy. Will make again as soon as the shrimp goes on sale. Thank you for a great recipe.
Yum! Delish! I made this tonight for myself since Jo-Jo doesn't like seafood.
The only changes I made were, adding lots more garlic (burp) excuse me & flipping 1/2
through baking. Another great recipe Marie!
Great flavor, super easy to prepare, simple ingredients I have on hand most of the time. I actually used frozen shrimp(31-40 size) and they turned out great. My 1 yo and 3 yo even loved them :)
This an all-around great recipe. Simple, easy, and delicious! My guests for Christmas dinner raved. I served the shrimp on beds of garlic-sauteed spinach. I'll be making this dish again soon. I think I might reserve the butter until after the shrimp have cooked, so the breading gets crispy. Thanks for a great recipe!
YUMMY! These shrimp were simple and great! The only change was to use some cajun seasoning instead of just salt and pepper. I served them with a long grain and wild rice and a couple of vegetables, and we loved them for dinner. I doubled the recipe since I had a 2 lb bag of frozen shrimp. The next night I made pasta, Aglio e Olio: spaghetti with EVOO, crushed red pepper, and garlic, and added some mushrooms. At the last minute, I threw in the leftover shrimp to warm and tossed them into the pasta. We couldn't decide if we liked them better plain the night before, or in the pasta made with the leftovers! GREAT RECIPE!!!