Not for the faint of heart. I adopted this recipe in September, 2006.
Make and share this Wicked Shrimp by Mean Chef recipe from Food.com.
- 1 lb prawns (21-25 count)
- 1⁄2 cup flour
- 2 tablespoons clarified butter or 2 tablespoons vegetable oil
- 2 tablespoons steak seasoning (any brand works)
- 1 1⁄2 teaspoons garlic
- 1⁄2 tablespoon cayenne pepper
- 1⁄2 tablespoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1⁄4 cup white wine
- 1⁄2 cup dark beer or 1⁄2 cup ale
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 tablespoons butter
- Coat prawns in flour.
- Heat clarified butter or vegetable oil on high heat.
- Add prawns to saute pan.
- Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
- Add garlic to pan.
- To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
- Grind them together in a spice grinder or food processor.
- Top prawns with the spice mixture.
- Add white wine, beer and Worcestershire sauce to pan.
- Simmer 2-3 minutes until prawns are cooked.
- Swirl in butter to finish the sauce.
- Serve with a thick rustic bread.
- Serves 2.
Mean, these are wicked, evil, wicked, inferno like, wicked, molten lava-type shrimp! Did I mention wicked, lol? But absolutely delicious! It's a struggle, because they're so spicy, that you want to stop eating them, but they taste so damn good, so you have to have another, then another, and so on, lol. A great change of pace, that's for sure. I used McCormick's Grill Mates Montreal Steak Seasoning, and all the other ingredients with no changes--we chose to use Guinness, good stuff. These cook up so fast, and the prep is minimal, but with great results. Thanks again Mean, another winner.
This does exactly what it says on the package. I served it over fettuccine as well with some stir-fried and a loaf of black olive ciabattia bread. Wonderful stuff! My only caution would be to make sure you don't use a steak seasoning with a lot of salt in it. I did, but just increased the amount of sauce to dilute the salt a bit. Next time I'll find a lower-sodium brand.
Great spicy flavor! I didn't have prawns available, and subbed a smaller shrimp. I followed the rest of the recipe exactly (except doubled it). At the last minute some friends dropped by unexpectedly. I sauteed some onions and red and green pepper strips in olive oil with a bit of butter, boiled some fettuccine and tossed the shrimp, pasta and veggies all together in a large pasta bowl. I had heated a baguette and tossed together a quick salad. Every last bite of shrimp (and pasta) was devoured. The last drops of the sauce were soaked up with chunks of the warm bread. My friends left with full tummies and smiles on their faces. Hubby has requested this shrimp again...I am thinking that he doesn't want to share next time!