129 Reviews of Dirty Shrimp in Butter-Beer Sauce

From: crispychick

On Aug 27, 2004

My husband and I love spicy things and thought this was just right. I doubled the sauce as suggested by others but substituted 1/2 c. pinot grigio and 1/2 c. chicken broth for the beer. I also dusted the shrimp with flour to help thicken the sauce. The sauce was so good we ate an ungodly amount of french bread that night!

From: Bitsie

On Dec 30, 2003

Made this just as instructed except used frozen clean devained shrimp as it was what I had on hand. My family loves it! The recipe is fast and very easy. Should have doubled the sauce and rice as everyone raved...two familiy memebers went home and made it the next day.

From: Lizzie-Babette

On Jan 18, 2004

Ay-yiyiyiyi! Made this last night, exactly as directed, but doubled the sauce ingredients, as others had suggested. Well, both DH and I LOVE spicy food, but next time I double this, I'll double the beer and leave the spices as is. Boy-oh-boy did this "light us up". We totally enjoyed it, but my DH asked me if I'd added "Dave's Insanity Sauce" - it was that hot, to us, when I doubled the spices. Even with the spice heat, we loved the taste, and the ease of this recipe - very similar to a dish from one of our favorite local restaurants. Totally delicious, EdsGirl - we'll make this often, I'm sure.

From: Carrie in Indiana

On Feb 27, 2007

This was FANTASTIC!!! And yes it was spicy, a little too spicy for my fiance, so next time I might leave out the cayenne pepper and go with a little less red pepper flakes. I doubled the sauce but I used half the butter and threw in some extra virgin olive oil. Instead of adding beer, I added white cooking wine. Divine smell when cooking. Served tossed with linguine. I will absolutely make again!! Thanks for posting.

From: bratty

On Nov 20, 2006

I have made A LOT of shrimp recipes from this site, and many were very good....this is without a doubt the BEST shrimp recipe I have ever tried PERIOD. I made this exactly as directed, and served with a crusty bread and a bottle of Chardonney. Perfect kick from the peppers and I loved the mixture of the herbs. We LOVED this. Couldn't have possibly been in better. I can't wait to make this one again.

From: Ben's Mom

On Feb 5, 2004

WOW!!! What a great dish. I too doubled the sauce. In half I put shrimp the other half cubed chicken. I also thickened the sauce a little w/ flour and butter. Thank you so much for the great recipe. We will have this again.

From: Kookaburra

On Feb 3, 2004

Excellent recipe. Incredibly fast and easy to make (and not much washing up!). Didn't have the dried herbs specified so used dried 'mixed herbs' instead. I also toned down the heat considerably by leaving out the cayenne and using only 1/4 teaspoon crushed chilli (from a bottle). This gave it enough zing for our taste. Also doubled the sauce. Despite these changes we LOVED the taste and will make this again ... and again .... and again. Thanks.

From: DDW

On Jan 9, 2004

We LOVED this dish! I had to cut way back on the cayenne and peppers because of kids but other than that this dish rocks. I served it over basmati rice along with baked tomatoes and zuchinni. Can't wait to eat this dinner again. YUM!

From: Clifford Boren

On Jan 3, 2004

Good work, EdsGirl! Had to substitute Smart Balance for the butter because dairy products trigger my colitis. It was still great! Next time, I think I will add a bit more garlic. Yums!

From: Jen Andrews

On Mar 11, 2004

I did not enjoy this as much as I thought. I loved the smell of the herbs and the shrimp as they were cookiing, it lost it when I added the beer. I would make it again without the beer. It just didn't add anything for me. I gave the recipe to my mom who didn't add the beer and tossed with pasta, and toned down the heat, and she is still raving about it.