Sunday, November 27, 2011

Delicious Screaming Hot Shrimp, Louisiana Style

The heat in this dish can be adjusted to fit your tolerance to spicy food.  Don't be put off by the heat, this dish is the most fantastic shrimp recipe you will ever have.   Recipe by Master Chef Paul Prudhomme.  Recipe adjusted by Chef Alan "Hobbes" Buchanan

Recipe for two:
1 yellow onion chopped finely
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon chili flakes
2 Tablespoons Worcestershire sauce
1/2 cup white wine
1/2 cup shrimp, fish or vegetable stock
2 dozen large shrimp, if you can get spot shrimp leave them whole, otherwise peel and de-vein
3 cloves garlic finely chopped
1 teaspoon fresh rosemary, leaves finely chopped
1 teaspoon fresh thyme, leaves finely chopped
2/3 stick butter
2 Tablespoons olive oil (not extra virgin)

OK I'll come clean, in the video I forgot the onion...:-0)"

Start your rice, and set aside when cooked.  Put two plates into a warm oven.

Put a nice large heavy saute pan over high heat with the oil and 1/3 of the butter.  When the butter has melted and is really hot, add the onion and soften but don't brown.  When cooked add the garlic, rosemary, thyme, chili flakes, cayenne, Worcestershire sauce, salt and pepper.  Stir to mix and then add the shrimp.  With the heat still on high shake and toss the shrimp.  When the shrimp looks almost done add wine and reduce by two thirds, then add the stock and reduce the same way.

When done turn the heat off and add the rest of the butter shaking the pan (not stirring) until you achieve a nice shine on the sauce.  Serve over rice on warm plates, and prepare to be totally satisfied!

Bon Appetit!


  1. Hope this blog is being recieved in England with pleasant reaction...I can't wait to send you an original recipe / also, the Comment as: am I to use that..???

  2. Cloud, I don't know, I would imagine goggle! I'm all to new at this, it's a bit frustrating sometimes... Thanks for your support mate. Cheers, H