Marinated Shrimp

I made this recipe tonight using the broth option and it was delicious. I served them with garlic couscous and a mixed bean salad. The shrimp got raves all around and it's something that I'll be making again.

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Splendid! Shrimp / prawns normally don't soak up marinade too well so cooking in the marinade with stock added (which I used rather than wine) was a master stroke that really helped them take up the flavors. As the final step said to transfer using a slotted spoon I assumed it wasn't really supposed to produce a sauce and served over a fresh salad as a main. I like a good spot of garlic so used around double the quantity which I found pleasing without overpowering the herbs too much.

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We really enjoyed this for supper with rice and peas. Made for Herb of the Month.

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I served this over basmati rice (which I pepped up the rice with red pepper flakes). And my husband and I positively loved this dish. I agree with another reviewer who thought the sauce was too runny. It didn't soak into the rice like I thought it would, but that's OK because we used the extra sauce as a dipper for the shrimp (which I just whisked a little melted butter into the extra sauce). Delicious! I will definitely make this again and leave the wine at 1 cup, but reduce the olive oil to 1/2 cup. And I increased the garlic to 4 cloves and salt/pepper to 1 teaspoon each to suit our tastebuds, and it was superb! Thanks, CoffeeB. Made for Herb of the Month (Feb 2010) in the French Forum.

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these were great! My little girl enjoyed them! Shrimp is her favorite and this is her new favorite way to eat them. Thanks, Coffee!

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I started this two days ago, as I thought I would grab those shrimp, and literally throw them into a plastic baggy overnight with all the marinade ingredients. I had one pound of 13-15 size shrimp, (x-jumbo) so I did cut the marinade in half. I did keep to the 2 garlic cloves though. I kept the shells on, (I use them in stock afterwards) and the aroma by the next morning was superduperamazingwazing! I was using these shrimp in Recipe #363237 so this was a great base of flavor on the shrimp. I must confess that I stole 3 shrimp and ate them in private, ( :) ) and we are minus 3 shrimp. Oh well! They were tasty and beyond delightful. Use a an appetizer, or in a dish, either way lovely, lovely. Made for *Everyday is a Holiday* April 2009

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I made this for "Every day is a Holiday" tab game. Oh boy!! We loved it! Great for a snack, but also great for part of a lunch or dinner. My DH wants me to send it to his sister, since they do a lot of entertaining, and this would be great for something like that. I followed the recipe exactly, and used the wine instead of the chicken broth. To be honest, at first bite I thought, nice but that was all. But when I ate more, the subtleties of the flavor started coming through. I did make the full amount, but to be honest it served only the two of us. And had I been by myself, I would have simply eaten it all - alone. Thanks CoffeeB, for a great recipe

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These were very good. We didn't find the Wow factor. But overall a good shrimp dish. We enjoyed them for our monthly appetizer night. I did use the chicken broth and not the dry white wine, but I don't think that affected the flavor of the dish. Thanks for posting.

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This smelled really lovely while marinating and cooking, but the flavour didn't really deliver. We would have preferred it a bit stronger. I marinated the shrimp for 4 hours and doubled the garlic. I think reducing the amount of oil in the marinade would help. Thanks for posting.

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