Name: Chef John's New Orleans-Style Barbequed Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
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

Chef John's New Orleans-Style Barbequed Shrimp

4.8

(86)

68 Reviews

25 Photos

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.

By Chef John

Updated on October 25, 2022

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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®) (Optional)
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

Directions

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.

Eat

Cook's Note:

Colossal shrimp are 15 to a pound.

Nutrition Facts (per serving)

308	Calories
19g	Fat
8g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Fat 19g	24%
Saturated Fat 9g	43%
Cholesterol 290mg	97%
Sodium 837mg	36%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 29g
Vitamin C 27mg	136%
Calcium 102mg	8%
Iron 5mg	30%
Potassium 404mg	9%

* 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.