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I have made this dish twice, once using shrimp and the other with backfin crabmeat. Both times I roasted the garlic in olive oil before chopping it, which I think added just a little oomph to the flavour. I put the salt to a much better use and threw it over my shoulder for good luck. When I made it with crab, I cut back just a wee smidgen on the spices just so I wouldn’t risk overpowering the crab – don’t know if that was necessary, but it tasted great, so what the heck! It was a great mélange of flavours without any one ingredient tasting overly prominent. When I made it with shrimp, I made crispy garlic bread with the French loaf. The only thing I think I might do differently next time is to use dry sherry instead of sweet.
Excellent blend of tastes!!! This is like a jazzed up shrimp Scampi. I used 2 pounds of shrimp, I did not have fresh parsley and used 2 tablespoons of dried, I doubled the thyme and used 1 1/2 ounce of both Cognac and Sherry. I like lots of sauce with my shrimp. This would be great over pasta.
Yummy sauce. I served it over toasted English muffins because they tend to stand up to the sauce a little longer before becoming soggy. Would be great over angel hair too.
Doubled this as well... used brandy on hand instead of Cognac. Start to finish - five minutes. Fantastic recipe... make sure there is plenty of fresh baguette handy... you'll need it to soak up every last drop of this delectable sauce.
Excellent recipe! The sauce was wonderful-- even before melting we were all dipping our bread into it. I did add about 1/4 cup white wine. Served it over linguine and not one noodle was left! Thanks for posting.
What a great dish! I doubled this because I was feeding four adult shrimp lovers. Served it over linguine. I did omit the cognac and sherry because I didn't have it on hand. Still - this was great. I'm making the sauce again this Friday to serve over fish fillets. Yummy! Deserves at least TEN stars!!