4 Reviews

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.

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Southern Transplant May 02, 2011

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!

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carolinajen4 September 05, 2006

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! :)

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*OzMan* April 04, 2005

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!

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Bev July 08, 2003
Shrimp Destin