By Chef Milano on January 27, 2013
Photo by KateL
Photo by KateL
"Best in unshelled shrimp, though I'm sure shelled will work too. Use about 30 large or 50 medium, but make sure they are raw, not pre-cooked. Don't forget to serve with ciabatta, to soak up the sauce and gobble up!"
Serving Size: 1 (67 g)
Servings Per Recipe: 4
"Because shrimp cooks so quickly, and to ensure it did not overcook, I let the sauce thicken before adding the shrimp! Tagged on 02/01 for the Best of 2013 game, due 03/01/2014 with extension."
"This is very good recipe and so tasty. One caution; do not add salt until the last 30 sec before serving. If you add too early the shrimp loose that sweet taste."
"This is very good, especially when served on top of buttery garlic bread! Served alone, I didn't find it to be a spectacular shrimp dish, so couldn't say it is "the best". But loved it with the tomato sauce served as a sandwich with the bread and some lettuce. Fresh and vibrant flavors. Thanks for sharing! Made for Best of 2013 tag game."
"Yum! The only change I made was to add some oyster sauce. Served over rice noodles. Thanks for posting!"
"Fantastico! The sauce was light, reminded me of a much-loved sauce at a nearby Italian restaurant. We doubled the recipe; as a result, our sauce did not thicken up as much, so next time I would add the shrimp later so they won't overcook. Served with Recipe #498868 #498868 and Recipe #455758 #455758. A winning meal. I used the uncooked shrimp in their shell; I am sure they tasted better, but it was a pain to remove the shells at the dinner table. Made for Spring 2013 Pick-A-Chef."