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!
Made this for dinner last night, my boyfriend loved it! We doubled the 'sauce' componant since he's crazy about sauce. It was great.
This dish was prepared by our daughter for New Years Dinner and I believe she followed the recipe as is and it was spectacular. Will be making again for sure
Great spice combo! Reminds me of New Orleans. I served it over angel hair pasta.... perfecto! Thanks for the great recipe~
Made half a recipe for the two of us and was great. A little spicy but great. Left out the cayenne and added cajun, no beer so used white wine. Served with sourdough bread and roasted garlic.
I only added a dash of cayenne and omitted the crushed red pepper, I just personal preference. Very good flavor, nice blend of spices.
Could eat this every day! Even the neighbor's kid comes a-runnin lol!!!!!!!!!!!!
I do double the sauce and go easy on the cayenne for kids, serve with lots of French bread to sop up that delish sauce and salad :)
Dear sweet lord this was incredible. Followed advice and doubled the butter beer sauce and we finished off 2 whole loaves of bread sopping it up. I used peeled and pre-cooked shrimp for simplicity but the ended up overcooked since, duh, they were cooked already and I threw them in hot butter sauce for awhile. Plus the sauce tastes best warm so I'd really suggest using raw shrimp for this.
Reduced Cayenne to 1/4 tsp and red pepper to 1/2 tsp and it was still pretty spicy, but very good.
Immediately after finishing his dinner my husband said "I'm excited to have this again for dinner sometime." So you can bet we'll be having this again! LOL. We like spicy food but 1 tsp seemed a little insane to me; I reduced it to 1/2 tsp and it was the perfect amount of heat for us. (I kept the crushed red pepper at 1/2 tsp.) I used unsalted butter and 1/2 tsp kosher salt and it was PLENTY salty; if I only had regular butter on hand, I'd reduce the amount of extra salt. My husband said it reminded him of a dish they served at a restaurant where he used to work. I served with plain, steamed broccoli (I put it on the same plate so it got some flavor by the sauce) and one loaf of French bread. Quick, easy, and delish!