Spicy Shrimp With Rice

I was inspired to make this dish by the great "fat man of cooking," Chef Paul Prudhomme of Louisiana.

An absolutely fantastic dish, that's spicy hot but full of flavor!

If you can get wild spot shrimp with the heads on, this will work the best.  Otherwise any wild shrimp will work.

Recipe for two:

Jasmine rice
24 large wild shrimp
1/2 red onion, finely chopped
2 t garlic, finely chopped
1 t fresh rosemary, finely chopped
1/2 t cayenne
1 t chili flakes
1/2 t salt
1/2 t black pepper
2 T worstershire sauce
1 T olive oil
1 stick of butter
1 c white wine
1 c fish or veggie stock

First get the rice going.  While that's happening, in a large saute pan over medium high heat, add the olive oil and half the butter.  When the butter has melted and is good and hot, add the onion and cook until soft, about 5 minutes.

When done add the garlic, rosemary, worstershire sauce, salt, pepper, cayenne and chili flakes.  Cook while stirring for one minute, then add the shrimp.  Cook until they start to turn color about two minutes, then add the wine.  Reduce by half and then add the stock.  Again reduce it by half or a little more. Turn off the heat and add the rest of the butter, shaking the pan back and fourth until the sauce shines.

Serve onto warm plates with the rice.

Bon Appetit!  Chef Hobbes