This is the Dinosaur take on a New Orleans classic dish. Serve with a hunk of crusty bread for moppin’ up the tonsil-tingling sauce. Whether you eat it as an appetizer or serve it as a main course spooned over some Perfect Rice, you’ve got a winner on your hands.
Recipe information
Yield
feeds 4 to 6
Ingredients
The Shrimp
The Sauce
The Accoutrement
Preparation
Step 1
Peel the shrimp, leaving their little tails on; devein and set aside. Pile the shells in a medium saucepan and add the wine, clam juice, lemon, and a pinch of salt. Cover and turn the heat up to high, bringing the mixture to a boil. Lower the heat and simmer for about 15 minutes. Strain; you should have about 3/4 cup of the shrimp stock.
Step 2
Sling 4 tablespoons of the butter into a skillet set over medium heat. Add the onions, salt, and pepper and cook til soft. Toss in the garlic and cook 1 minute more. Splash in the shrimp stock and add the Mutha Sauce, rosemary, worcestershire, and pepper to taste. Bring everything to a boil and give the pot a stir. Dump in the peeled shrimp and perk it up with a couple of dashes of Tabasco. Bring back to a boil, lower the heat, cover, and simmer for 2 minutes, or til the shrimp just turn pink.
Step 3
Cut the remaining 4 tablespoons of butter into 8 pieces and fold into the shrimp. Sprinkle with chopped chives. Taste and season with salt and lots of freshly ground black pepper.
Step 4
Ladle the saucy shrimp into soup bowls and serve with a hunk of crusty bread, or spoon the shrimp over some Perfect Rice.
