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Great tasting & easy to make. I did add some minced garlic. Loved the fact that I could make it ahead. We enjoyed it with salad. This is a do again recipe!

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Donna & Red, Kitchener January 12, 2003

I also made this for New Year's Eve & this is a "keeper" recipe. Very quick & easy, using everyday ingredients. I used part butter & part Benecol; also used skim milk. I had 2 lbs. of shrimp & I quadrupled the recipe, putting it in 1 large casserole dish. Very good!

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cindypt January 01, 2003

I made this recipe for our New Year's Eve dinner. Both my husband and I loved it! I would describe it as almost a shrimp bisque. I served it as a side dish with crab legs, a potato dish and steamed broccoli. The only change I made was using uncooked shrimp instead of the cooked shrimp to prevent the shrimp from being tough. It was an easy recipe and I loved the fact that you could make it ahead of time. I did set it on the counter 15 minutes before placing in the oven. I will definitely make it again, thanks for posting it!

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OhioAngie January 02, 2002

Definately a keeper!!! Served it to company last night. There were 4 of us, but I used 3 cups of shrimp, but made sauce for 4. In addition, I added 3 cloves of garlic. Since my wife is not a "spicy" person I omitted the Cayenne. I'll probably put a little in the next time. Also, I put the shrimp in raw and left it in the oven long enough for the shrimp to cook through. This seemed to make the shrimp less soggy. I used Panko bread crumbs.

I made this again for about the 4th time. This time I had lots left over. We served the left overs on Angel Hair pasta. It was just as good as the original.....maybe even better.

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Ms. Lillian August 27, 2011

This was an excellent recipe. Since I have to watch my cholesterol and saturated fat, I used non-fat milk and margerine. I doubled the sauce recipe, used half with the shrimp in the ramekins, added additional milk to the rest and mixed it with cooked linguine. It really turned out well. Will make it again.

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Joanne Bryant August 22, 2003

Wow this was SOooooo good--and so simple! My 10-yr-old daughter made it for us for dinner. I had to help her on a couple spots, but for the most part she handled it great on her own. It was really yummy--and something you could use for all kinds of seafood or even chicken. She added 4 cloves of garlic, sauteed with the butter at the beginning. We didn't have sherry, so we substituted chardonnay. Super yummy dish! Thank you!

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Annz Recipez March 13, 2010

This was fantastic! I made it yesterday (Mother's Day). I didn't use the sherry, used chicken stock as suggested. I also added the garlic. I only used 2 tablespoons of flour and it worked just fine for about 1 1/3 c. milk with about 1/4 c. stock. I put it in a casserole and there was plenty of sauce with 2 bags of shrimp. I used shredded colby & monterey jack cheese on the top. I threw grated parmessan in the sauce and sprinkled on top. I quadrupled the recipe and I used those bags of frozen cooked shrimp which I thawed first. My hubby liked it cause I got more than a head shake from him LOL. I will make this again and again. I served it over angel hair pasta and added garlic toast. MMMM

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Sunnee50 May 11, 2009

This recipe hit the spot! I never have dry sherry, so I left that out and I added some fresh garlic and used panko. Really easy, really tasty.

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ImRania September 11, 2008

I doubled this recipe, putting mixture in 1 c ramekins and using 1/8 tsp. cayenne. We really liked this and will make again to serve with garlic basiled EVOO'd angel hair pasta. Thanks for the tasty recipe!

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Mareesme September 13, 2007

Excellent.Easy to make, tastes good.

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BonnieAnn July 30, 2007
Shrimp Ramekins