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.
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!
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
Very good. This is a keeper! Will make this again and double the recipe!
So good!!! Now a household favorite-thanks!
made this twice already. very good. i make in individual baking dishes. serve w/ bake potato and salad. very elegant and fast.
An excellent recipe! Easy and elegant...folks thought I had been in the kitchen all afternoon! Thanks for sharing, will use this again!
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.