Very good way to serve shrimp. I cut down on the butter also and used regular white wine. Baked for 15 minutes since I cut the recipe in half. Made for Think Pink 2009.
This reminded me of the same recipe my mom made 40 years ago. To good!! Delicous!! Don't change a thing! Sherry and only sherry is a must!
Yummo!!! I cut the recipe down and used a little broth for more liquid (to dip some bread in) but this was fabulous and sooo tasty. I to cut the cooking time down since I cut the recipe in half. Served with Szechuan Noodles#114262 and the dinner was delicious.
This was so good! I cut the butter in half to try to cut the fat/calories. I think next time I'll add a little stock so that there's more "juice". I didn't have cayenne handy, so I shook in a few drops of tabasco sauce. As someone else mentioned, I used seasoned bread crumbs. My family and company all raved! Made for Herb of the Month May 2010 - chives (green onions)
What a lovely recipe flower. I really enjoyed this dish. What a great way to serve shrimp. I used the sherry wine, it gave the dish a dark appearance. It had a very nice flavor and after taste. I can't wait to make this again. Thanks for sharing. Made for Herb of the Month - Paprika :)
This is very good. I love the method for breading the shrimp, it's very easy. And I love the bit of spice in the background. I used Italian seasoned breadcrumbs and added a little lemon zest. Delicious! Thanks flower7!
This was great. Just the right amount of spice. DH and DD loved it too. The only thing I did differently was I only used 1 T of butter, 6 T sounded like way too much for our tastes. I also used chicken broth instead of sherry. The directions were vauge, so I sauted the garlic for 30 seconds then added the remaining ingredients and brought mixture to a boil. Then transfered to the baking pan and baked for 20 mins.