Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions.
I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. I served this with pasta for a quick dinner, yum!!
So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.
Be prepared to pull out the shrimp when they are done and finish the sauce separately. Smaller shrimp may cook faster than required to finish off the sauce and it is critical to avoid over cooking the shrimp. Have the ingredients fully prepped, as in measured and combined where appropriate, and not just putting containers out on the counter. Husband calls this one a keeper, 5 stars.
Very good! I did not use the caper brine, instead I used white cooking wine! I mixed the sauce and shrimp with cooked angel hair pasta and topped with freshly grated parmesan cheese! This is an excellent dish!
OMG, wow! Just finished eating this and it is hands down, the best recipe that I have made from this website (I've made a lot). SO delicious, and SO much flavor! Absolutely restaurant-quality shrimp. In my opinion, the caper brine makes the dish -- it adds a certain sourness/saltiness that for me puts it over the top. Very simple to make too! I can't say enough how great this is. If you're planning on making this, DO NOT leave out the caper brine. I served it over toasted baguette slices to soak up all of the yummy sauce...amazing. Thank you so much for this recipe Chef John!!
This recipe is really good. My suggestion for it is: you must have mise en place for it, otherwise it can go south in a hurry -- expensive shrimp will get over-cooked in a hurry (I used 16/25 Gulf and shelled them myself -- really, NOT a problem if you have 5 minutes -- also, really, really pay attention to Chef John's directions and timing). Please be prepared before you put this together -- don't be going all "Oh, I forgot to mince the garlic" before you attempt this recipe. Do follow Chef John's directions -- and have your ingredients all lined up on your stove top before you begin. Set your timer(s). It especially rocks if you add some (drained) chopped artichoke hearts and some steamed asparagus to it. Oh, also, fresh lemon juice and fresh garlic work far better than bottled/jarred varieties. Trust me. And ... you're welcome.
This recipe is so simple to make and really tasty..I found that the red pepper flakes add a world of difference.. I didn't have the caper brine so I left it out and it still was very tasty...thanks Chef John for the recipe and the video...
This is a great meal My little one is not a fan of GARLIC but she loved this one.. I did add capers to the dish not justs the the Brine
I wasn't crazy about it. There was a lot of flavor lacking and I had to seriously doctor it up before I was able to eat it. After all was said and done I served it over angel hair pasta and it was good.
