Shrimp Scampi

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I followed the recipe but no shrimp stock but more garlic and onion the liquid was GOOD; and it still turned out great! Will use at my daughter's graduation party - Class of 2013

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This shrimp scampi dinner is perfect for our low-carb diet. I live quite a distance from a fresh fish market so have to use frozen shrimp and it works great with this recipe. Its quick, very tasty, and very easy. I don't usually have shrimp stock so sub extra white wine and/or chicken broth, and I can add more or less garlic to please individual palates...it's quite versatile. Because of the carb restrictions (can I say Atkins here?? I serve fresh asparagus or a green salad instead of rice or pasta. And we're looking forward to the day we can have this with a warm baguette. Thanks Emeril!

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Best version of Scampi I have ever made myself. Very happy that I boiled down leftover shrimp shells last year so I had stock. Will try an essence or other spice during further experimentation. What I really like about this recipe is the great rich flavor (butter & olive oil while using such a minimal amount of each and the technique used to not over-cook the shrimp (which--otherwise--is very easy to do. Like any recipe, it's essential to read all the way through before beginning so you can do the actual cooking at the right pacing.

Some criticisms: I would argue that the 10 minute prep time is a severe underestimate--unlike Emeril, I do not have even a single sous chef (not even my partner available to me. Also, even at high heat, it took me longer than 5 minutes to reduce the stock, as others have noted.

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Very good flavor if the recipe is followed especially the shrimp stock. I think the amount of lemon is perfect. Scampi sauce should have a pronounced lemon and garlic flavor with a hint of white wine.

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Plenty of flavor. A favorite. A couple notes.... I use an essence like ingredient on the shrimp as a rub. And it takes far longer than 5 minutes to reduce the sauce by 2/3!

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Very delicious, but not as simple as 1 2 3.
I combined 2 recipes from Emeral; I let the shrimp sit w/Emerals "Essence', a combo of spices, for about half hr before cooking.
What a tangy flavor + the "Essence" really gave it zing.
Probably the best scampi I ever made. I will definitely make this again!

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i am a beginner cook but the first time i cooked shrimp scampi it was the best thing i have ever made my mom and dad loved it so now it one of my few recipes i cook for my family so this ones a keeper

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I used smoked salmon instead. It was very good but hard to keep lit.

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Overall, tasty, but way too lemony. Asking for the juice of one lemon is pretty vague...a medium lemon yielded about 1/3 of a cup of lemon juice. I would suggest about 1-2 T.

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I don't understand why people change a recipe before trying it as written and then give it a BAD review. This is so easy and delicious!