Forgot to add the 5 stars!!
This is really tasty and really easy to make. I doubled the sauce but kept all ingredients as stated. I did not find it too spicy nor did my kids. Will definitely make again when splurging on a buttery recipe.
Love the shrimp. So good. I made it with a creamy tomato pasta. My hubby loved it. But be careful can get really spicy.
To start with, I do not eat shrimp. So why make this recipe? Well, when I read the ingredients for the sauce DH said that it would be nice to try with codfish. OK, tried that and it was a hit. Made just as stated (with the codfish instead of shrimp) with the exception of, as another reviewer suggested, decreasing the cayenne pepper to just 1/4 teaspoon and it was plenty. Next time I will also decrease the thyme to 3/4 teaspoon as it was a little overpowering. We had enough sauce to save for the next day when we tossed it with spaghetti. Delicious! Thanks for posting.
Delicious, favorite part was the sauce!!! I cut back a little on the heat and served it over egg noodles. Hubby was not a fan of the dried herbs so, I will make it with ground herbs next time. And I agree, make extra sauce, you will be so glad you did!
Loved this! Made exactly as written except I did cut down on both the cayenne and the crushed red pepper. I used 3/4 lb of shrimp because there were only 2 of us but kept the rest the same so we'd have lots of that delicious juice. Dumped it over bowtie noodles with steamed broccoli as the veg. Quick, easy and delicious.
We really liked this but I did make some changes. With reading the other reviews I did double the sauce but wasn't sure if I really needed too. I used Italian seasoning instead of oregano, basil and thyme as that is all I had. I also used old bay instead of the cayenne and red pepper flakes. I forgot to double the salt and pepper. I ate some on brown rice but everyone else ate them plain. We all really enjoyed these with the changes made.
I made this last night served over brown rice. By following others, I doubled the sauce recipe, and should have served it over pasta. I added extra garlic, as we like to actually be able to taste the garlic, especially in a butter sauce with shrimp!<br/><br/>I have to agree with others here, it was smelling AWESOME until the beer. I removed the shrimp while trying to simmer for "another minute" after adding the beer. I was quite worried they would over cook and become rubbery. I'm glad I did, because the 'sauce' was way too thin, and I had to thicken it with just a bit of cornstarch. <br/><br/>Overall, a great tasting dish, with my additions.....
A very nice and easy recipe. I cut way down on the cayenne, just used the pepper flakes. I admit to adding some cream to the sauce, to increase it (I should have read the reviews first), and also to cut down on the heat (find for me but not for DH!). I should also add that fresh prawns/shrimps seldom get peeled here in the southern parts of Africa -- we prefer it shell on. Thanks!