Spicy Glazed Shrimp

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This has become a staple at the holidays in my house. I make sure to serve this with baguette slices so we can make sure to get ALL the sauce!

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I did add the red pepper flakes, the flavor was good but very rich bc of the butter. I'll need to figure out what to serve it with to cut the thick butter taste.

I did freak out a bit when I took the sauce out of the fridge the next day, then I remembered that this recipe has more butter in it than I usually eat in a month...and butter gets hard. But the disaster was over once the butter warmed up and became soft again :

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These shrimp were wonderful! I took the advice of others and cut the paprika & cayenne to 1 Tbls. and salt to 1 1/2 Tbls. and I thought it made the shrimp taste perfect. Very good for parties because you make the paste a day ahead and just cook at time of party.

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Coming from someone who hardly gives a good word about my cooking, my dad said this was the best dish i have made so far.

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I really liked this recipe. A whole tablespoon of cayenne pepper was a little too much for my taste, so I used almost a tablespoon. It was really simple, yet really good. I will use this recipe again!

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Excellent in pasta as well.

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Easy to make and great flavor. This appetizer was the big hit at a dinner party.

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What a laugh we had renaming these wonderful appetizers! Thanks to previous reviewers for the heads-up on the salt. I reduced the salt to 1 TBS after reading these reviews, and they turned out great. I will make these again.

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Very good. I only made half of the glaze and still had a lot left over. I did not use near the amount of salt listed! Also, I did not make these as an appetizer but just used smaller shrimp and served them on top of some grilled fish. The glaze is good on chicken too.

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taste grest and easy!!