Chef John's New Orleans-Style Barbequed Shrimp

Name: Chef John's New Orleans-Style Barbequed Shrimp
Total time: 110
Yield: 4
Ingredients: 1.5 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back); 1.5 tablespoons vegetable oil; 1 tablespoon freshly ground black pepper, or to taste; 0.25 teaspoon smoked paprika; 0.125 teaspoon cayenne pepper; 0.125 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

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

4 servings

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1.5 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
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1.5 tablespoons vegetable oil
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1 tablespoon freshly ground black pepper, or to taste
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0.25 teaspoon smoked paprika
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0.125 teaspoon cayenne pepper
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0.125 teaspoon seafood seasoning (such as Old Bay®)
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1 tablespoon butter
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2 cups chicken stock

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lemon, juiced
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2 tablespoons Worcestershire sauce, or more to taste
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2 dashes hot sauce, or to taste
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3 tablespoons cold butter, cut into chunks
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6 cloves garlic, minced
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1 tablespoon minced fresh rosemary
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1 sprig fresh rosemary for garnish

Instructions

Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
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.
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.
Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
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.
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.
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.