Osage Beach on Lake of the Ozarks might not mean much to those who have not visited Missouri’s huge man-made lake. But ask a local or the summer stock about the lake’s Osage Beach marina-front hangout, Shorty Pants Lounge. Immediately, a glazed look comes over their countenances, as they think about the finger-lickin’, lip-smackin’, beer-chasin’ food at this beloved haunt for down–home Creole cooking.
Chef Scott Munsterman is the man at the helm of this waterfront favorite. Scott’s love of cooking began as a child in his hometown, Dallas, Texas. Grilling steaks with his parents at home was the start. Soon, food became his passion, and the Texan moved into his professional career path, beginning at the Old Trailhouse Restaurant in Camdenton, Mo.
Chef Scott continued on to Dog Days Bar and Grill in Osage Beach before becoming head chef at Shorty Pants Lounge.
The Shorty Pants menu leans toward spicy Cajun Creole favorites, takes a lick at jambalaya, and dives into étouffée. Delicious and with large enough portions for sharing, food here is satisfying and a surprise to find at this lake area in this lovely Midwestern state.
One of the qualities that set his food apart is his house-made spice blends. Grinding and blending his own, Scott’s signature favorite is a blackening spice made with chipotle, ancho chili, paprika, and various spices he prefers to keep secret … Lucky you, we finagled this recipe for the popular BBQ Shrimp he serves.
It is getting cold outside now, but come summer, you will be enjoying these party shrimp while wearing, you guessed it, your shorty pants.
For more information, visit www.shortypantslounge.com.
Shorty Pants BBQ Shrimp
Chef Munsterman’s recipe is party-sized!
- 1 gallon water
- 1 cup olive oil
- 8 lemons (cut in quarters)
- 1 pound butter
- 1/4 pound rosemary leaves
- 1/2 pound shrimp base
- 1 cup lemon juice (in addition to lemons above)
- 4 tablespoons black pepper
- 3 tablespoons salt
Hold these for later:
- 1 can Budweiser
- 4 pounds shrimp, tail-on and cleaned
- 1/4 cup whipping cream
Simmer everything except beer, shrimp, and cream for 2 hours in large stockpot until reduced and thickened.
When reduced, strain out rosemary and sauté shrimp in sauce and add a splash of Budweiser.
When shrimp are just done, pink (do not overcook), take off fire and stir in whipping cream. Serve immediately with crusty French bread.