Chef John’s New Orleans-Style Barbequed Shrimp

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Description

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Ingredients

  • 1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper, or to taste
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • ⅛ 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

Instructions

  1. Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  2. Drizzle vegetable oil over shrimp and season with black pepper
  3. smoked paprika
  4. cayenne pepper
  5. and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors
  6. at least 1 hour.
  7. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant
  8. 1 to 2 minutes. Pour in chicken stock
  9. bring to a boil
  10. and reduce heat to low; simmer until shrimp shells have given off their flavor
  11. 20 to 30 minutes.
  12. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice
  13. Worcestershire sauce
  14. and hot sauce. Stir to combine.
  15. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot
  16. dry pan until shrimp are browned
  17. about 1 minute per side.
  18. Stir 3 tablespoons cold butter
  19. garlic
  20. and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant
  21. 1 minute. Pour in shrimp stock.
  22. Transfer shrimp from skillet to a bowl
  23. using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly
  24. about 5 minutes. Adjust seasoning to taste. Return shrimp to pan
  25. reduce heat to low
  26. and warm through
  27. about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 1 hr 50 mins

Servings: 4

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