Cookin’ With Hoss: Cajun BBQ Shrimp

It’s the most wonderful time of the year. How many times have you heard that song in the last month? I think the stores started with holiday music before Halloween this year. I can remember when there wasn’t a hint of Christmas trappings until Thanksgiving, but that dates me to the time of the rotary phone and only having four TV channels to choose from. I am indeed an anachronism! 

Well, at any rate, we are in the midst of the holiday season, a season of great joy and anticipation. Today, there are many things to anticipate. Retailers anticipate a robust sales season to make a successful year. Restaurants anticipate many parties to celebrate the season. School kids anticipate the Christmas break, giving them far too much free time for their own good. And mostly, youngsters anticipate the inevitable windfall of gifts that they hope to receive from the fat man in the red suit. 

In addition, there will be many celebrations and parties throughout the season. When we had the Market, we rarely were able to attend any because we were in the thick of it catering someone’s dinner or cocktail party, preparing a myriad of delectable treats. We were constantly trying to come up with different items to keep our menus fresh and not get redundant.

I’m sure that either you will be hosting a soiree or attending one where you are asked to bring an item to share. Here’s a recipe that has a little kick that will get the guests’ attention but is a little messy, so bring plenty of napkins!

Ingredients

• 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

Directions

1. In a large, heavy skillet melt the butter, add rosemary and onion, sauté until onion is slightly caramelized.
2. Add garlic and Cajun seasoning, sauté for a minute, add shrimp (shell on) and sauté 3-4 minutes, tossing.
3. 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.
4. Remove shrimp with a slotted spoon, continue cooking sauce until reduced by 1/3 and slightly thickened.
5. Add parsley, serve sauce on side to dip peeled shrimp (and French bread) in.