8 Reviews

I have been looking for this recipe for some time. I first found it in a Better Homes and Garden cookbook more years ago than I care to remember and served it often to great reviews. At that time the liquid of choice was chicken broth(as you might expect from a '50's cookbook). I am going to try this with a combination of white wine and chicken broth as I believe the broth will keep the original flavour which was soft and garlicky. Many white wines have a tendecy to take over,dominate and change delicate foods such as shrimp.

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MonicaD February 05, 2002

Wow, a very good shrimp dish. We loved the butter and garlic flavor on the shrimp. Very east to prepare, and elegant enough for guests. A wonderful meal with a crisp green salad, and Swiss garlic bread. Wonderful, Terri, I will make this one again!

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Miss Annie July 02, 2002

Excellent entree'! I had a couple of handfuls of fresh baby spinach which I lightly sauteed with the frozen shrimp in olive oil and garlic. I used 2 1/2 cups of breadcrumbs and when it was already to go into the oven I sprinkled some parmesan cheese on top. It was so good. Thanks, Carole in Orlando

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carole in orlando January 07, 2006

Very good. This is a keeper! Will make this again and double the recipe!

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WhiteSnake May 11, 2010

So good!!! Now a household favorite-thanks!

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Katherine's #1 Fan September 23, 2007

made this twice already. very good. i make in individual baking dishes. serve w/ bake potato and salad. very elegant and fast.

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gahousewife January 27, 2007

An excellent recipe! Easy and elegant...folks thought I had been in the kitchen all afternoon! Thanks for sharing, will use this again!

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meebsmom January 20, 2006

Great shrimp dish. I use half olive oil and half butter, or substitute chicken broth for some of the oil. I also used a decent Chardonney which did not overpower the dish.

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littlegreen March 02, 2004
Shrimp DeJonghe