14 Reviews of Blackened Skillet Shrimp

From: April Ballesteros

On Nov 26, 2001

This was Delicious! HOT & SPICY! A friend's family has a secret cajun shrimp recipe and I always wanted to be able to make my own. This recipe is actually better than theirs! It was very easy to make and the french bread was good dipped in the sauce around the shrimp and to soothe the burning mouth. I will use this recipe over and over im sure!

From: Michaela

On Feb 14, 2003

Awesome shirimp. Very easy to do. I used 2 1/2 T. Worcestershire sauce and was kind of heavy handed with the cayenne and hot sauce. That is what I like about it. Very easy to control the spice level. The shrimp were delicious and the bread is a must. Have lots of napkins handy.

From: m0m

On Feb 17, 2004

As easy as it is delicious! Don't let the simplicity fool you- this is one of the tastiest ways to serve shrimp I have found!

From: Bergy

On Mar 28, 2002

I loved the recipe - just watch that you don't overcook the prawns. I used 2 cloves of fresh garlic, 2 tbsp wocestershire sauce and 2 tbsp hot sauce (Peri-Peri). The heat is spo adjustable to suit your own taste. The bread is a must! Thanks

From: barb63

On Oct 19, 2004

I made this for our wedding anniversary as an appetizer. I put it on some grilled bread and spooned the sauce over. It was absloutely delicious amd my husband said we had to have it again.

From: BarbaraK

On Apr 29, 2002

This is soooooo good. I think I could have kicked it up with a little more red pepper and hot sauce, but making it the first time, I went conservative. It is really very good. I will certainly make it again. Thanks Sarah for posting it.

From: Laurita

On Jan 13, 2005

I agree, Delicious! This is an excellent appetizer or side dish. The sauce was awesome too - clean tasting. A good crusty french loaf for dipping finished it off perfectly. Thanks for the simple, quick and impressive way to serve shrimp.

From: bobo3039

On Jun 2, 2005

Great recipe. I used a bit less than 1/3 cup butter and a few shakes of Worcestershire and more than a few shakes of Tabasco. The result was nicely spiced, but I didn't really have a lot of sauce left over, so will use the full amount of butter next time.

From: French Lavender

On Nov 17, 2005

This was great! I liked the mix of butter, tangy, and spice. I'll be making this again.

From: ChefMarvelIris

On Jan 21, 2006

Great recipe! I was a little overly generous with the hot sauce so I'll watch that next time. Also, was confused as to what type of red pepper was called for. I chopped up a red bell pepper and everything was delicious. This is a keeper for me!