Chef John's New Orleans-style Barbequed Shrimp

Ingredients

• Servings: 4
• 1 1/2 pounds colossal shrimp, ez-peel type (deveined and shells split down the back)
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon freshly ground black pepper, or to taste
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon seafood seasoning (such as old bay®) (optional)
• 1 tablespoon butter
• 2 cups chicken stock
• lemon, juiced
• 2 tablespoons worcestershire sauce, or more to taste
• 2 dashes hot sauce, or to taste
• 3 tablespoons cold butter, cut into chunks
• 6 cloves garlic, minced
• 1 tablespoon minced fresh rosemary
• 1 sprig fresh rosemary for garnish

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
• drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
• place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
• strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, worcestershire sauce, and hot sauce. stir to combine.
• place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
• stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. pour in shrimp stock.
• transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. bring sauce to a boil and cook until reduced slightly, about 5 minutes. adjust seasoning to taste. return shrimp to pan, reduce heat to low, and warm through, about 1 minute. serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.