5 Reviews

I had to do something oh so wrong. I prepared the sauce mixture early in the day. About 2/3 into the cooking time I felt something was needed. I added salt which is not listed in ingredients, about 5 more garlic cloves and a dash of cayenne. After refrigerating, hopefully to meld flavors, I reheated the mixture and added the shrimp. The 3 minute cooking time was not enough for the shrimp to absorb the flavors in my humble opinion and the sauce seemed unremarkable.

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gailanng April 30, 2009

We injoyed thoroughly. Nothing to say other than follow the Chef's instructions. Served with steamed rice. Thanks Sherry! Made for PAC Spring '09

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Slim PA April 17, 2009

This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it).

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smike December 12, 2008

This was truly awesome. It reminded me of the Killer Shrimp restaurant in Marina del Rey, California. I cooked mine in the slow cooker for 2.5 hous. Might even be better tomorrow. Thanks for the recipe - this is going on my faves list.

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Tai Chi Momma September 14, 2008

Outstanding is all that I can say Bravo!!!!!!!!!!

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Chef BIG DAN #714397 January 24, 2008
Louisiana Killer Shrimp