Enjoyed this, my cousin and I made it together, and enjoyed it with pasta. Liked the sherry in this, and also the feta. Thanks Lynn, made for ZWT9, Panthers On The Prowl.
*Made for Australia/NZ Swap #77* This was SUPER yummy !! Prepared with 1 pound of shrimp and 1/2 sauce ingredients. DH and I almost polished it off -- just a tad left for somebody's lunch. Very different without any tomato, but the paprika fools the eye with color. I had leftover soft jasmine rice, which soaked up the sauce nicely. Wish I had made the whole recipe ! Thanks for posting, Lynn !
There were 4 of us here to consume this great tasting dish, so I made the recipe as given, although I did substitute 1 teaspoon of lemon pepper for the usual S&P! The combo of herbs & spices gave this a very nice flavor! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
Lynn this was quite good. I made this as a special dinner for DH and I tonite and we both savoured it. I did cut back most ingredients for 2 servings but did keep the shrimp at a pound.(they had them on sale for 6.99 lb.) I added the bread crumbs in the last 3 min. just to warm and toast them a bit. I will make this again and soon. Love it and thank you. Made for AUS/NZ Swap #44.
This was very good. I cut the shrimp down to 1 lb, but only halved the remaining ingredients to be sure there was plenty of sauce. We served it with angel hair pasta. The shrimp was very flavorful, but the remaining sauce and pasta wasn't as strongly flavored as I thought it would be. Still, it's a keeper. Thanks for an awesome recipe.
Although I did things a little differently, I have to say that the end result was delicious! Being that shrimp is so pricey these days, I cut back to one pound, then used 1/3 cup butter, 1/3 cup olive oil, and salt and pepper to taste. I did use a tablespoon fresh rosemary and fresh oregano, chopping them with 3 large cloves of garlic. I used 1 bay leaf and 1 oz. of sherry. I made the sauce in a skillet, then added the shrimp, coating them with the sauce. I stirred in 1/3 cup of breadcrumbs and topped the shrimp with 1/3 cup of feta. I put the skillet in the oven and baked it as directed. The breadcrumbs weren't soggy at all, and the whole dish was a great success! I served this with Spanakorizo. Thanks for sharing this! I will be making this again. Made by a RedHot Renegade for ZWT6.
I halved the recipe and served it over linguini. I would maybe put the breadcrumbs on last after adding the sauce to the shrimp as they were a little soggy. Other than that the flavor was really good. I think it would be great over rice. Made for a Seasoned Sailor and his Sassy Sirens - ZWT6.