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

Ridiculously Good Mac And Cheese With Shrimp

It doesn't cost anymore to make this wonderful dish, this is pure comfort food!

Recipe for four:
1 16 oz bag penne pasta
1 pint heavy cream
1 pound wild shrimp, peeled and de-veined
1 large red onion finely chopped
2 shallots finely chopped
1 leek finely chopped
3 cloves of garlic finely chopped
Salt and pepper
2 c parmesan cheese grated finely
1 c sharp cheddar cheese grated finely
1 T butter
1 T olive oil

Get your pasta water going by filling a large pot with salted water, over high heat, bring it to a rolling boil.  Then add the pasta and stir.

In a heavy saute pan, add the oil and butter, and heat over high heat.  When the butter foams add the onions, shallot, leek and garlic, and cook until soft, then turn down the heat and caramelize.  When it's done, turn the heat up to high and add the shrimp, shaking back and fourth.  Season with salt and pepper and a pinch of chili flakes.

When the shrimp are almost done, add the cream and reduce a little, then turn off the heat.  Drain the pasta and add it to the shrimp if there's room, otherwise return the pasta back to the pot it was cooked in, then add the cheese and shrimp and stir.  At this point you can serve it onto warm plates like we did, or you can place it in an oven-proof dish and sprinkle a little more cheese on top, and place it under the broiler for a bit, to add some color.

Bon Appetit!  Chef Hobbes

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!