Let’s just say that I think there is a good reason my brother is a good cop. He can get anyone to reveal details they’re supposed to keep secret. Like this recipe.
We were eating at Atlas in Iowa City and enjoying this dish as an appetizer. We serve it over noodles like a pasta. But at Atlas they serve it with one shrimp atop a crostini drizzled with this delightful sauce. So Tim asks the waitress for the recipe. Instead of getting a “We don’t do that, sir.” or “Here are some of the ingredients, sir” the waitress goes back to the kitchen and hits print on the cook’s computerized cookbook. So the copy of the recipe I have is to make this for a large crowd. I’ve cut down for individual servings. Expand to meet your needs. This is far from low-fat so we roll it out occasionally.
Ingredients based on one serving.
7 raw shrimp.
1 tbsp of minced garlic
1 tbsp of finely chopped rosemary
2 tbsp of vegetable oil
1 cup of heavy cream
4 ounces of Vodoo Toxin (Make this first. See below)
4 tbsp Butter
Lemon Juice to taste
6 crostini, some linguine noodles or some rice
Make sure shrimp are rinsed, deveined and the heads and shells are removed. Saute shrimp, garlic and rosemary in hot oil until shrimp start to turn pink.
Deglaze pan with Voodoo Toxin. Cook it down until it reduces a little. Remove shrimp from pan and set aside.
Add cream and reduce. Turn off heat and stir in butter. Adjust seasonings.
Place shrimp on crostini, noodles or rice. Pour sauce over shrimp. Lightly season with Creole Seasoning.
1 cup Miller Lite Beer to 1/2 cup Worcestershire to 1/2 cup Louisiana Hot Sauce.
Adjust proportions to meet the number of servings.
Reduce beer by half in pot. Add Worcestershire and hot sauce. Bring to a boil.
Cool and refrigerate if you don’t plan to use right away.