Rating: 4.2 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A succulent, red hot, delightful dish for prawn lovers. Try it as an appetizer or as a light main dish. Serve with a salad and some rice in your own romantic setting. This makes for a delectable, romantic dinner.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
4
Yield:
2 entree servings or 6 appetizer servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.

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  • In a microwave-safe bowl, combine butter and garlic; heat until completely melted.

  • Place prawns on a platter with separate cups of garlic butter for dipping; serve.

Nutrition Facts

321 calories; protein 23.4g; carbohydrates 2.3g; fat 24.2g; cholesterol 233.5mg; sodium 211.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
06/15/2003
Thanks for the good recipe simple and tasty. I substituted white wine for the chicken stock just for variety - it's delish either way. If you don't like to use wine in cooking use apple juice sharpened by a dash of fresh lemon juice. Read More
(40)

Most helpful critical review

Rating: 3 stars
08/02/2004
These were good but we prefer the shrimp grilled. Read More
(5)
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/15/2003
Thanks for the good recipe simple and tasty. I substituted white wine for the chicken stock just for variety - it's delish either way. If you don't like to use wine in cooking use apple juice sharpened by a dash of fresh lemon juice. Read More
(40)
Rating: 4 stars
05/24/2005
I made this as a fondue. I put a little over 2 cups of broth in a fondue pot with the red pepper and then we had a great time dipping the shrimp one by one into the pot to cook them and then into the garlic butter as a sauce before eating. I added some parsley to the garlic butter to give it a bit of colour. This will be my new fondue recipe - much better then beef or chicken. Read More
(27)
Rating: 5 stars
07/28/2004
This is a great way to have shrimp. The hardest part is peeling the shrimp. I mix the shrimp garlic butter cooked frozen veggies and San Giorgio Roasted Garlic Angel Hair pasta together and my husband loves it. Read More
(21)
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Rating: 5 stars
06/27/2003
Excellent taste and SO simple. I used homemade chicken stock to saute and fresh garlic in the butter. Then I cooked some fresh pasta and combined it all using just enough of the garlic butter to coat the pasta. It was great!!! Read More
(17)
Rating: 4 stars
12/03/2010
Yummy! Though I will have to experiment for a little more depth of flavor (thus 4 stars) the simplicity of the recipe is supreme for the results. I had defrosted a couple pounds of shrimp and wasn't sure what to make but knew I wanted something scampi-like. I had leftover chicken broth in the fridge so I decided to try this. I used more chicken broth than called for and skipped the red pepper flakes but added lemon juice to the broth. I also used more garlic too (minced from jar) and mixed the garlic butter in with the broth. I poured it over rice and added spinach for a scrumptious shrimp "soup". I can see this being fabulous for pasta too. The simmering really kept the shrimp tender. I'll be making this again! Read More
(12)
Rating: 4 stars
02/15/2011
These were really good. Next time I will use more red pepper flakes. Read More
(7)
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Rating: 5 stars
11/11/2010
Delicious and simple to make. I used some very large shrimp as I couldn't find tiger prawns. I love the garlic butter for dipping too. Read More
(5)
Rating: 3 stars
08/02/2004
These were good but we prefer the shrimp grilled. Read More
(5)
Rating: 4 stars
04/08/2015
I too served this with pasta and fresh sautéed veggies. The more garlic the better! Read More