New Orleans-Style Shrimp

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This was delicious, and took barely any time at all. In fact, it's one of the easiest things I've ever made, yet tasted like I slaved away for hours. I'll definitely be adding this to my "regulars" file. Only thing I changed was using cherry tomatoes cut in half instead of the plum tomatoes (cherry tomatoes are SO sweet right now; I just couldn't resist; also I think they "stay together" better than reg. chopped tomatoes.

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Thought the outcome was great. Lots of flavour from the shrimp shell broth - didn't use all the worchestershire called for in the recipe. Did add minced garlic to shrimp to kick it up. Also added more corn and tomatoes. Nice and light, goes great with a french stick.
Going to make this more often this summer.

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This recipe is delicous!!! and is so very easy!! i loved making the shrimp broth from the shells :

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Took longer than 30 minutes, but that might be because I not only remove the "vein", but I also remove the nerve on the other side. Better with more corn and more tomatoes than called for. The broth was mainly watered down Worcestershire sauce. I did use the shells but was not sure how much scallions to use- 2 bunches seemed like an awful lot. When I made it I thought it would not be a "keeper" but when we ate it, it was not bad. Next time I may do something a little more with the sauce.

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I Followed the recipe. I did not use any of the shells though. I made this for my Fiance and my children and we all fell in love with this meal. Now I cook it everytime after we come back from getting groceries.

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This was an ok recipe in terms of flavor. I did a white rice as a side. It gets extra points for being so easy and fast to do.