Hoss’s Spicy Shrimp Recipe
The Story Behind the Shrimp
* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s
As I sit and compose this column, I am a man without a country, a prisoner in my own house, a fish out of water if you will. Actually, the situation isn’t really so dire- it only seems so to me.
You see, we bit the bullet and decided to have new flooring put in our house. Yes, not just a room or two, the whole *@%& house (well, almost the whole thing!).
At this point in time, the kitchen is demolished, totally unusable. The Viking range, refrigerator, freezer, counters, cabinets, etc., etc., are sitting in the dining room, looking pathetic as if they were in a warehouse.
Its strange how one gets used to the space in a home. In a previous life (bachelorhood) I’d lived in apartments smaller than our family room, but now it seems claustrophobic when the four of us are gathered it with no place to spread out on the ground floor.
The reason for my despair, I suppose, is the total inability to prepare any meal. With the snow covered yard, I can’t even venture forth to fire up the grill! I’m certainly not opposed to dining out, but with the kids’ activities, homework and all, its logistically challenging, and since we have certain quality standards, it becomes a little expensive for a week’s worth of dining.
So, we’ve subsisted mostly on carry out eaten picnic-style off of disposable plates around our kitchen table which is in our family room — Good thing we know of a great Market that offers quality, made from scratch carry out!
But the bottom line is that it’s extremely frustrating for a person who loves to cook to not have that option available. Hopefully, by the time you read this, the floor will be laid, the kitchen restored in operating order, and I’ll be in it, making a mess as usual, just in time for the Super Bowl parties!
Last year, we had the traditional favorites- wings, ribs, guac- but this year, I’m going to whip up one of Trish’s absolute favorites. Here’s the recipe for New Orleans style Bar-B-Que shrimp. This recipe is for a crowd, so you can adjust as needed for your size group.
Trish’s Favorite Spicy Shrimp Recipe
4-5 lbs shell on shrimp, head on or headless. Anything from 16-25 count per pound works
½ lb. real butter
1 tbsp. fresh rosemary leaves
1/8 c. minced fresh garlic
¼ c. chopped yellow onion
1 tbsp Hoss’s Cajun Seasoning
½ c. shrimp stock or clam juice
2 oz. Lea & Perrins Worcestershire sauce
4-6 oz. good full flavored beer
4 tbsp chopped fresh parsley
In a large, heavy skillet melt the butter, add rosemary and onion, sauté until onion is slightly caramelized.
Add garlic and Cajun seasoning, sauté for a minute, add shrimp and sauté 3-4 minutes, tossing.
Add stock, beer and Worcestershire sauce, cook until shrimp are firm. Don’t overcook (shrimp will start to curl tightly when this happens) or they will be tough.
Remove shrimp with a slotted spoon, continue cooking sauce until reduced by 1/3 and slightly thickened.
Add parsley, serve sauce on side to dip peeled shrimp (and French bread) in.
Spicy Shrimp Wine Pairing:
2005 Estancia Pinot Grigio
This Californian wine delivers a zesty, ripe, concentrated fruit flavor with a refreshing creamy mid-palate finish.
Price: $13.95 per bottle
“Simply put, Estancia Pinot Grigio is better than all of the rest”.
- Chris Todd the Winemaker
Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.