Reviews for Garlicky Shrimp with Olive Oil

We loved it!  I used it as topping for Avocado Alladin, a family favorite that we usually top with sauteed mushrooms.  We liked it even better with these shrimp on top!  Next time I think I will try adding a little white wine as the shrimp cook.  I'll also use them as a stand alone recipe for the Tapas party I will be hosting soon!

December 9, 2008

I'm not much of a cook, but this was one recipe I could handle. At first I thought the 1 cup of EVOO was too much, but it seemed to work out well. I also made some minor substitutions such as using curly parsley instead of flat (Whole Foods didn't have it at the time) and Chile powder versus the dried red chiles. I also served the shrimp atop some rice pilaf, which merely accentuated the nice flavor of the shrimp. Certainly saving this one as it was quick, easy and painless to prepare -- plus it left my neighbors jealous with its potent smell. Cheers!

May 28, 2008

October 11, 2007

This is also good on Polenta...whichever you choose, sprinkle with grated parmesean cheese right before serving

October 11, 2007