Hot Pepper and Garlic Shrimp

My (very) picky husband LOVED this!! I cut the amount of garlic by about a 1/3 and added more red pepper. It seemed to suit him. I, of course, didn't have any; I'm a complete wimp when it comes to 'spicy/hot' stuff. But I knew I had a winner when he tasted one right out of the skillet & kept coming back for more before it ever got to the table. AND he complimented me on it - something he NEVER EVER does. Wow.

• mendygandy

• Texas

• 3/21/2014

This recipe was so simple, and not in a good way. I was attracted to it by the "hot pepper" in the name, but I was disappointed in the lack of heat it produced. I ended up adding some more red pepper flakes, and a splash of paprika, and then the shrimp packed a little more heat. Over all: the recipe was kind of boring and something I could easily concoct myself without the aid of a recipe.

• rmdave2

• Kentucky

• 10/24/2013

Have made this recipe numerous times as written. It's been a hit with guests every time and is one of my husband's favourite dishes. Find the garlic flavour comes through very well with sliced garlic. Besides if the garlic is minced you run a real risk of burning it when you turn up the heat to cook the shrimp.

• Elvan

• Vancouver, BC

• 8/5/2011

我住在wpg, mb加拿大和夏威夷雁在我最疯狂的dreams will be able to buy fresh shrimp, but frozen (uncooked is a must, the bigger the better)works great, just not to overcook, as soon as i see pink, i,m in heaven,love the minced garlic, maybe ginger as well, so easy to create with alittle olive oil and butter, fresh herbs and chardonnay ofcourse to degalce

• maidmoira

• 8/23/2009

Easy Peasy!! Added butter and reduced oil (1/2 & 1/2). Added Sriracha hot chili sauce, more pepper flakes, and white wine. Next time will pour over freash linguine.

• ts06093

• Mpls

• 5/2/2009

This dish was fabulous! The key to making it spicy is to double the amount of red pepper flakes. It gives it a good kick! I also deglazed the pan with a little white wine and sprinkled the lemon juice on top of the shrimp while they were cooking instead of adding it at the end. The wine and lemon combination added a nice flavor to the dish. Bon appetite!!!

• paulinha

• Garner, NC

• 4/3/2008

Easy, quick, and really yummy. Made these for Super Bowl and they were eaten in a millisecond.

• patchworkearth

• 2/15/2008

Delicious and easy--I made these for a tapas party and they were well received. Then I heated the leftovers up and put them on pasta with broccoli..they were even good the second day!

• eborland

• Philadelphia

• 5/14/2007

I made this as an appetizer for a Valentines dinner party last night and it was definitely a hit. To get some more kick, I added extra red pepper and cayenne pepper. I agree that minced garlic would be an easier and more effective component to this dish than sliced garlic.

• BTancock

• New York City

• 2/15/2007

I made this appetizer last night for a dinner party and received rave reviews. I did mince the garlic and I doubled the red pepper flakes (I like spicy!). I sprinkled fresh parsley over the top for eye appeal.

• whygal

• Syracuse, NY

• 7/16/2006

BORING! A waste of shrimp!

• Anonymous

• Encinitas, CA

• 2/20/2006

i was not impressed with this dish at all. i didn't find it terribly spicy, or even garlicky (although i did cut the recipe down to half for serving only a few people). i felt the instructions for slicing the garlic were all wrong--you need it minced or crushed to really get the flavor, and don't let it brown! all in all, just so-so. i did add white wine, which was nice.

• blacktruffle

• seattle wa

• 4/2/2005

This was an excellent 1st start. I wish I had 3 lbs of shrimp!

• Anonymous

• Valencia, CA

• 3/29/2005

Good, though I added some Louisiana Hot Sauce to give it a better kick. I also added white wine and topped with fresh chopped cilantro. I will be making this at my restaurant, to do that, I will make the sauce ahead of time and hold. Then just heat sauce and cook shrimp in sauce and add lemon juice at that time.

• deenusser

• San Diego, CA

• 3/10/2005

This dish is absolutely fabulous!! Very fast and easy to make, and the flavours really permeate the shrimp. I added some white wine and served the shrimp over angel hair pasta, which we tossed in sesame oil and minced coriander, as suggested previously. The dish is also just as good the next day as leftovers!

• TinaM

• Ottawa, ON

• 2/28/2005