Spicy Shrimp

Greetings my fellow food & wine lovers!

Sorry its been a while since my last post.  I have been busy with the holidays and learning new tricks of the trade.  The festive season may be over but that doesn’t mean you can’t have fun food at home!  I came across this recipe by chance as my mom and I were digging through our old cookbooks for something different to take to a party.  Those old recipe books you haven’t cracked open in years may still hold some treasures!

Ok, so now for the recipe.

Tom Jones Shrimp     (Tidewater on the Half shell cookbook)

1 pound shrimp (fresh and unpeeled – try not to use precooked, frozen shrimp)

1 Tbsp. freshly ground pepper

1 1/2 tsp. salt

Juice of 1 lemon (or if you have the bottled lemon juice I used about 3 Tbsp)

1 Tbsp. Worcestershire sauce

Several shakes of hot pepper sauce (I use Texas Pete – I don’t recommend using more than 3 drops.  If you do it will be too spicy and overpower the wine).

1 clove garlic minced

3 Tbsp. extra virgin olive oil

3 Tbsp. butter

1 French bread baguette

Preheat oven to 350 degrees.  Wash shrimp, then spread in a single layer in a baking dish.  Mix all remaining ingredients (except butter) and pour over shrimp.  Dot shrimp with butter. Bake at 350 for 20 minutes , stir several times.  Serve shrimp in a baking dish and peel when cool enough to handle.  Slice bread into thin pieces for dipping into the sauce.

Wine: 2009 Touriga and/or 2009 Cabernet Franc; for me the Touriga became fruitier and Cabernet Franc’s peppery-ness was accentuated with this dish.

Again – don’t spice this up too much or you will not be able to taste your wine!  This dish is great for a cocktail or even over some basmati rice to go with your dinner.

Hope you enjoy!



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