Chef John's New Orleans-Style Barbequed Shrimp

Name: Chef John's New Orleans-Style Barbequed Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 1 tbsp Black Pepper; 1 tbsp Butter; 0.13 tsp Cayenne Pepper; 2 cups Chicken Stock; 1.5 lb Colossal Shrimp; 1 tbsp Fresh Rosemary; 2 dash Hot Sauce; 1 whole Lemon Juice; 6 cloves Minced Garlic; 0.13 tsp Seafood Seasoning; 0.25 tsp Smoked Paprika; 1.5 tbsp Vegetable Oil; 2 tbsp Worcestershire Sauce

Appetizer 🧄Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Low-Carb Sugar-Free Gluten-Free Pescatarian 🐟

Chef John's New Orleans-Style Barbequed Shrimp brings bold Gulf flavors with peppery heat, garlic, and rosemary enriched by a quick shrimp-shell stock and a splash of Worcestershire and hot sauce. The sauce clings luxuriously to plump shrimp, perfect for spooning over hot rice or sopping with crusty bread. Serve for a lively weeknight dinner or a festive gathering when you want big, punchy flavor.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Peel the shrimp and place them in a mixing bowl; put the shrimp shells aside in a saucepan.
2

Drizzle vegetable oil over the shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Toss the shrimp to coat with the spices, cover the bowl with plastic wrap, and refrigerate to absorb the flavors for at least 1 hour.
3

Place the reserved shrimp shells in a saucepan over medium-high heat with 1 tablespoon butter; cook and stir until the shells turn pink and smell fragrant, 1 to 2 minutes. Add the chicken stock, bring to a boil, then reduce the heat to low; simmer until the shells have released their flavor, 20 to 30 minutes.
4

Strain the shrimp stock through a fine-mesh strainer into a bowl and add the lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
5

Heat a large skillet over high heat until very hot; sear the shrimp in the very hot, dry pan until browned, about 1 minute per side.
6

Stir in 3 tablespoons cold butter, the garlic, and the minced rosemary with the shrimp; cook and stir until the shrimp are opaque in the center and the garlic is fragrant, 1 minute. Pour in the shrimp stock.
7

Use a slotted spoon to transfer the shrimp from the skillet to a bowl, leaving the sauce in the skillet. Bring the sauce to a boil and cook until slightly reduced, about 5 minutes. Adjust the seasoning to taste. Return the shrimp to the pan, reduce the heat to low, and warm through, about 1 minute. Serve the shrimp drizzled with the pan sauce; garnish with a rosemary sprig.