Chef John's New Orleans-Style Barbequed Shrimp Recipe

Recipesfull introduces to you: Shrimp Recipes. (Chef John's New Orleans-Style Barbequed Shrimp Recipe). 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.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 1hr

Total: 1hr50 mins

Servings: 4

Yield: 4 servings

Chef John's New Orleans-Style Barbequed Shrimp Recipe

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®)

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

Grits a Ya Ya

Seafood

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Chef John's New Orleans-Style Barbequed Shrimp Recipe

Servings Per Recipe:4

Calories: 307.9

% Daily Value *

Protein: 29g 58%

Carbohydrates: 7.8g 3%

Dietary Fiber: 2g 8%

Sugars: 1.2g

Fat: 18.6g 29%

Saturated Fat: 8.6g 43%

Cholesterol: 289.8mg 97%

Vitamin A Iu: 787IU 16%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.3mg 17%

Vitamin C: 27.2mg 45%

Folate: 8.8mcg 2%

Calcium: 101.5mg 10%

Iron: 5.4mg 30%

Magnesium: 54.9mg 20%

Potassium: 403.5mg 11%

Sodium: 836.7mg 34%

Thiamin: 0.1mg 7%

Calories From Fat: 167.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.