Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Show: Emeril Live
Episode: Emeril's Hot and Spicy Contest
Rate This RecipeRead users' reviews (142)
- Recipe categories: Shellfish, Shrimp, Meat, Pork, Sausage, Dairy, Cheese, Vegetables,
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- ratings & reviews(142)
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Average Rating:
Total Reviews: 142
Showing 31-40 of 142
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By joshua.owens493...
Bowling Green, KY
on March 29, 2010
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I don't cook anything for the first time for guests...I want to make sure it is a keeper before I "put it on display." But, I see myself cooking this many, many more times for guests and on special occasions...this recipe is a winner!
By Katy C
San Diego, CA
on March 14, 2010
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I must admit I'm usually horrible at coming back to write reviews for recipes, but this time I just had to! This was amazing. I was so close to subbing in chicken for the andouille because I had it on hand, but it sounded so great the way it is written that I ran out to the store just to get some andouille sausage. And it was SO worth it!! This was a fantastic dish. The only disappointment was that I made it for dinner alone, and I couldn't show off what a great dish this is! I'll be making this one again and again. And do what's right for you on the seasoning side of things. I used just enough of the seasoning to coat the shrimp, and then used the recommended amount for the sauce, and it worked out great. If you want your dish light on the spice, use less spice. Have fun and enjoy! This one's a keeper :
By melissa.barthol...
Kansas
on March 05, 2010
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I make this every time someone in my family has a birthday. It is absolutely wonderful. It is sooo not for the bland food loving people. BTW anyone that makes this please use Kosher salt, your won't have that "salty" issue. Just as good if not better the next day! Thanks Dave for sharing!
By jdaggett_12712401
on March 05, 2010
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I read the reviews before cooking this dish, and debated on whether or not to follow some of the recommendations to reduce the seasoning. Glad I followed my gut and followed the recipe. If you do not like cajun dishes, reduce the seasoning. If you are one of those people that like bland food, reduce the seasoning. For the rest of you who like their food seasoned properly, this is an excellent dish.
By joehenderson3_1...
no, 64
on January 30, 2010
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my wife made this dish to the letter on night, and not have ever cooked shrimp before did not realize that just buy reading the recipe it had too much seasoning. We were only able to eat three bites before we both trashed the whole meal. Every thing was over seasoned. If you want to try this recipe lightly season the shrimp, and slowly season the sauce to taste. Horrible recipe great idea.
By wilsonshome_1415971
Texas
on January 19, 2010
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After reading all the comments about how this was way too hot, against my husband's wishes, I only put in half of the Essence each time it was called for. We could just barely taste the spiciness. If you like spicy food put in all the Essence the recipe calls for. I will next time I make it. Also I tried to reduce calories by using non-fat half and half. This made the sauce watery and not very visually appealing. It still tasted wonderful.
By dkzimme_6370971
Naperville, IL
on January 05, 2010
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Made this for my wife about 3 years ago and now make it on her birthday every year. She loves this dish so much that she eats too much and gets sick. It is a very rich dish but excellent in moderation. Keep the recipe as is, for people that complain that it is too salty, look at your recipe and make it correctly.
By Chef #424375
on November 09, 2009
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I too LOVED the flavor of this recipe but found it too hot (and we like hot/spicy food. I made it exactly as written and will definately make it again but will start by leaving out the crushed red pepper and black pepper and cut down the Essence to maybe 4 Tbsp. I use the Essence a lot so, for us, it is not the Essence but rather perhaps the quantity of Essence used in the recipe with the other two peppers that made it too hot for us.
The only thing I did not do (true to recipe was cook so much pasta (for 4 so I had some alfredo sauce left over. The next day I added chicken broth, white beans and cut up, cooked chicken to the sauce and made an excellent soup.
By loriannwvu1
Redington Beach, FL
on October 04, 2009
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I loved the flavor of this dish but it was way too spicy for husband and I had already reduced the red pepper down to 1 tsp. I loved the heat but will have to reduce the flakes even more next time. My biggest complaint was it turned out very salty. I should have known to hold back on the Kosher salt but thought I'd go for it since I always have such great luck with recipes Emeril features. Next time I will eliminate the Kosher altogether and add as needed as I go along. Even if you are a salt lover I recommend adding as you go along.
Other than these two very manageable adjustments... I thought this was an excellent dish with great flavor. It was easy and inexpensive if you already have all the spices.
By bleaird_8243135
Ocala, FL
on July 22, 2009
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The first time I made this is was just too spicy for the entire family and we like things spicy. The second time I made this I added fresh mushrooms and cut the spice in half. It was a big hit and I have referred the recipe to several friends. The sauce was just the right amount for the linguine and it was just the right consistancy. YUM YUM!!!