Louise, I've never had the dish, but I do have a suggestion for you: instead of cooking the shrimp in the sauce, pan-saute them first and then just toss them in the finished sauce at the end. The shrimp will have a much better flavor and texture that way. When I pan-saute my shrimp, I just toss them in a little olive oil, salt, and pepper and cook them in a hot saute pan until they release, turn and finish cooking. I'd make the sauce in this same pan after I removed the shrimp.

Also, not sure which hot sauce you used, but I find Frank's to be flavorful and not as hot as some.

Good luck experimenting! That's half the fun!