Very good; I have this in my Southern Living cookbook. I was afraid my husband would think it was bland, but he said it was good and that the flavor of the shrimp came thru rather than being covered up.
This was great! I used peeled, deveined shrimp since I do not devein and subbed cilantro for the parsley since I had some I needed to use. My youngest two children gobbled it up and my husband said it was a keeper and would like to try it over pasta. Thanks for a great recipe!
Well, the only change I made to this was to halve the recipe, and all I can say is that I wish I hadn't!! This is a very good and quick meal! I did toast the rolls slightly as Bev had suggested, and they were delicious. No need to be "nervous" about this one hon, as it is truly a very good recipe!! Thanks, and I will be making this again! :)
All I can say is, WOW!! Is this shrimp ever incredible!! The only change I made was using salted butter because that is all I had on hand, and then eliminated the 1/8 tsp salt. I buttered the French rolls before putting under the broiler to toast. This is such a simple recipe and the results are fantatic! Easily a meal suited for special guests! I suggest you make a double batch. Your guests will definitely want seconds! Thank you, Cher, for sharing such an excellent recipe! I will definitely make this one many, many times!