By Crabzilla on February 22, 2006
"We make this at least once a month. I think it is originally from long, long ago Bon Apetit magazine, I clipped out the recipe and have it pasted in a cooking scrap-book. Prep time does NOT include peeling and deveining the shrimp as many stores now sell shrimp all cleaned up for you and ready to prepare! Prep time DOES include time for marinating. Keep in mind, many Creole and Cajun Seasonings can be salty, so you may want to adjust for that in regards to the recipe in general or the use of soy sauce!"
Serving Size: 1 (325 g)
Servings Per Recipe: 4
"Too salty, but it's the first time I made it and I followed the recipe to the letter so I will take heed next time and probably only use 1 tablespoon of the seasoning and less (maybe half) soy sauce (I did use the low sodium type). The cooking time was perfect, the shrimp were very nicely done. I did save the leftover olive oil to dip bread in later, I really liked the taste of the bread in the oil, but the shrimp themselves really soaked up too much salt. My husband didn't like it at all...I really want to try it again and will make some for myself and my mom in the future."
"I use this recipe all the time and it always gets great reviews! Also, I put the shrimp on top of angel hair pasta to make it more of a meal!"
"I made this as an appetizer for a party. It was super easy to make and everyone loved it. I used 1/2 butter and 1/2 olive oil and Cooking Light's spicy Seasoning mix for the cajun/creole seasoning. Next time I'll double it! Thanks for the great recipe!"
"I loved this recipe and I've been looking for it for years! Thanks for posting it!"
"So good!We love cajun seasoning on about anything.I only had 1# of cooked shrimp in freezer,so I quick thawed in cold water and then added to zip bag of the other ingredients.After 30 minutes I just quickly sauted till hot.We had the juices over rice,with steamed broccoli.I did not add soy.Thank you for recipe."
"These shrimp were quite tasty, but I think I would omit the soy sauce (or use low sodium) next time--the cajun spice I have is plenty salty already. I made the mistake of not using bread to mop up the oil and seasonings. Thanks for sharing the recipe."