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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.

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Mille® July 04, 2002

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.

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Virginia Chandler April 08, 2002

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.

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Clifford Boren March 29, 2002

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.

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pocketlint April 07, 2009

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.

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Tamaretta November 08, 2007

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!!

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Sudie March 16, 2004
Shrimp with Green Garlic Sauce