This is VERY spicy! It does warn you of this fact, but I wasn't expecting it. I'll definitely make this again, but next time I'll add an onion or bell pepper. It was great and SPICY!

This is very spicy and delicious! I made the recipe exactly as is and would not change a thing. It's great over rice as a meal, but definitely could also make on its own as an appetizer. Excellent recipe!

Wow, just made this and half way through I need another beer. Seriously this stuff is hot, spicy and AMAZING! I don't think I have ever had anything like it, the other reviews are spot on. I wouldn't change a thing.

VERY hot and spicy although it doesnt not lack flavor. If you like spice this is very good and very easy to make.

Extremely good. I used crushed dried habanero instead of crushed red chilis; firey hot and delicious!

This spicy cajun shrimp recipe is wonderful. I took some of the advice and added bell pepper and onion. Very easy to make, as well.

I was looking to make some spicy shrimp and boy did this do the job. I accidentally used too much Worcestershire sauce and it was still terrific. I will make this many more times.

Looking good. But i think i gona make sure to evaporate the beer alcool then blend the sauce, put cream, a little bit of parmesan cheez and green onions so ill have a spicy ''Rosé'' sauce.

Didn't have cayenne pepper so just increased the red pepper flakes and it was still good. Tried it with canned tuna instead of shrimp and it was pretty good too. Overall great recipe.

Excellent!

This is very spicy but delicious. I think it would be good with pasta instead of rice!

When I made this, I followed all the ingredients to a "T" except for a few minor things, I didn't use 2 dozen shrimp, I only used 10. I used margarine rather butter, and only 1/2 of what was suggested. Next time I will have to use more shrimp because I found that 10 just wasn't enough, I wanted more! (side note... Its not as hot as you would think the comments would leave you to believe.)

This was DELICIOUS!! Made tonight for dinner and my fiance LOVED it!! I made the 2lbs of shrimp, but I doubled everything else. I also diced a red bell pepper and a small onion. Had to adjust the cook time so the onions and peppers would cook, but otherwise followed as directed. Wasn't as hot as some posted...We actually added some more crushed red peppers. Served over rice, with Texas toast and a garden salad! Great meal!!!!

This is the same recipe I had in a small pamplet cookbook on cooking shellfish several years back that I had lost. I loved it because it tasted so much like "Pearl's Cajun Restaurant's Cajun Shrimp" in Austin, TX. (closed after a fire, and sold). The only thing different, as I recall, was the simmering time for the tomatoes etc. being 20 minutes to thicken the sauce and blend the taste, spices in last 5 minutes with the shrimp.

If you like spicy, this recipe is wonderful! I had this same recipe from our local newspaper about 20 years ago. Lost it along the way and have been winging it for years. Glad to find it again so I have the right proportions. I've even made the sauce when I didn't have shrimp to serve with rice as a side dish. Even the leftovers are great. Think I will make this for dinner tonight :)