Name: Chef John's New Orleans-Style Barbequed Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Colossal shrimp, EZ-peel type (deveined and shells split down the back) - 1 ½ pounds; Vegetable oil - 1 ½ tablespoons; Freshly ground black pepper, or to taste - 1 tablespoon; Smoked paprika - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Seafood seasoning (such as Old Bay®) (Optional) - ⅛ teaspoon; Butter - 1 tablespoon; Chicken stock - 2 cups; Lemon, juiced - 2 cups; Worcestershire sauce, or more to taste - 2 tablespoons; Hot sauce, or to taste - 2 dashes; Cold butter, cut into chunks - 3 tablespoons; Garlic, minced - 6 cloves; Minced fresh rosemary - 1 tablespoon; Fresh rosemary for garnish - 1 sprig

Chef John's New Orleans-Style Barbequed Shrimp

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's New Orleans-Style Barbequed Shrimp

1. Colossal shrimp, EZ-peel type (deveined and shells split down the back) - 1 ½ pounds

2. Vegetable oil - 1 ½ tablespoons

3. Freshly ground black pepper, or to taste - 1 tablespoon

4. Smoked paprika - ¼ teaspoon

5. Cayenne pepper - ⅛ teaspoon

6. Seafood seasoning (such as Old Bay®) (Optional) - ⅛ teaspoon

7. Butter - 1 tablespoon

8. Chicken stock - 2 cups

9. Lemon, juiced - 2 cups

10. Worcestershire sauce, or more to taste - 2 tablespoons

11. Hot sauce, or to taste - 2 dashes

12. Cold butter, cut into chunks - 3 tablespoons

13. Garlic, minced - 6 cloves

14. Minced fresh rosemary - 1 tablespoon

15. Fresh rosemary for garnish - 1 sprig

How to cook deliciously - Chef John's New Orleans-Style Barbequed Shrimp

1. Stage

Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.

2. Stage

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.

3. Stage

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.

4. Stage

Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.

5. Stage

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.

6. Stage

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.

7. Stage

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. Eat