New Orleans-Style Barbequed Shrimp

01Method

1. 1

   Remove the shells from the shrimp and set the shells aside in a saucepan. Place the peeled shrimp in a mixing bowl.

2. 2

   Coat the shrimp with vegetable oil and toss with black pepper, smoked paprika, cayenne, and seafood seasoning. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors develop.

3. 3

   Heat the saucepan with the reserved shells over medium-high heat with a tablespoon of butter. Stir and cook until the shells turn pink and aromatic, 1–2 minutes. Add the chicken stock, bring to a boil, then lower the heat and simmer for 20–30 minutes to build a shrimp stock.

4. 4

   Pour the stock through a fine-mesh strainer into a bowl, discarding the shells. Stir in the lemon juice, Worcestershire sauce, and hot sauce; set aside.

5. 5

   Heat a large skillet over high heat until very hot. Sear the shrimp in the dry pan for about 1 minute per side until nicely browned.

6. 6

   Add the cold butter, garlic, and minced rosemary to the skillet and cook, stirring, for about 1 minute until the shrimp are cooked through and the garlic is fragrant. Pour in the strained shrimp stock.

7. 7

   Using a slotted spoon, transfer the shrimp to a bowl and keep the sauce in the pan. Bring the sauce to a boil and let it reduce slightly, about 5 minutes. Taste and adjust seasoning. Return the shrimp to the pan, reduce the heat to low, and warm for about 1 minute. Serve with the pan sauce spooned over and a sprig of rosemary as garnish.