By ratherbeswimmin' on January 18, 2004
Photo by Peter J
Photo by Peter J
"Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce."
Serving Size: 1 (609 g)
Servings Per Recipe: 2
"Oh man, these were good! Loved the flavors popping in my mouth with each bite. DW loved them too. You can bet we will be having these again!"
"This is great but I have to go easy on the Creole Seasoning, which I made from Recipe #186029, because my kids can't handle too many spices, but i think I over-did it on the butter. I'll cut back next time. Does anyone think melting the butter prior and mixing it with the sauce would be ok?"
"I've noticed before that the recipes from this cook are some of the best and this one is no exception. We really enjoyed this, only adding about a tablespoon of tabasco to make it great. Actually put it all together about 3 hours before cooking to let the flavors soak in. Thanks for sharing."
"Really good, tastes just likie the BBQ Shrimp you eat in New Orleans. We like hot and spicy boiled red potatoes with this and lots of good bread for dipping in the butter sauce! Yummmmmmm!!"
"This was very good. Spicy without being "too much". I almost always make scampi with my shrimp, but this recipe will be in the rotation now. It is very rich, but with a side of boiled new potatoes, and green salad, it was a perfectly balanced meal. Thanks NurseDi"
"Made these for a family get-together on Sunday and everyone loved them, I should have made more! Served with #102617 Coleslaw and hot garlic bread. Thanks for the recipe."
"Now did I have a nice lunch today! I turned the shrimp after 5 minutes which was probably worthwhile to soak the sauce into both side. I used eight U8 Tiger Prawns and managed to get through the whole lot."
"We had this for dinner tonight and absolutely loved it! You are right, I don't see how it would feed 4. Just my husband and I "licked the bowl clean". The flavors were wonderful and spicy, just as we like. Thanks for submitting this. It is now one of our favorites."
"Oh, this was wonderful! I used 2 pounds of shrimp and peeled them first, leaving the tail on. DS is 6 and, well, I didn't want to have to explain shells and legs to him! I did tone down the creole seasoning a bit, for DS, but next time I'll add a bit more. We all loved it, and my son asked for seconds!"
"This was outstanding. Really, I can't believe how good this shrimp tasted and how easy it was to make. Spicy, buttery, and oh so yummy. We mopped up the sauce with bread and it was pure heaven. Gonna make this again next week. Thanks."
"The best barbecue shrimp I have ever made or tasted, without a doubt. My husband and I worked together to make this one and it turned out better than our highest hopes. Very spicy in flavor and comparable to what we have eaten in New Orleans.Thanks--this shrimp is awesome."
"My husband absolutely loved this recipe. I thought it was wonderful and easy to make. Wonderful with rice, too. The spice was great and left a tingle in your mouth. Delicious!"