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.

　　

Ingredients

feeds 4 to 6

　　

The Shrimp

2 pounds large shrimp in the shell

　　1 cup dry white wine

　　1 cup clam juice

　　1 lemon, sliced in rounds

　　Kosher salt

　　

The Sauce

1/2 cup butter

　　1 cup chopped onion

　　Kosher salt and black pepper

　　2 tablespoons minced garlic

　　1 cup Mutha Sauce (page 165)

　　2 sprigs rosemary (each 4 inches long)

　　2 tablespoons Worcestershire sauce

　　Tabasco sauce

　　2 tablespoons chopped fresh chives

　　

The Accoutrement

Good crusty bread or some Perfect Rice (page 117)

　　

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.

　　Dinosaur Bar-B-QueTen Speed Press