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My review
Chef John's New Orleans-Style Barbequed Shrimp
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Chef John
"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."
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Ingredients
1 h 50 m servings 308Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Colossal shrimp are 15 to a pound.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4559 Ratings
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Most helpful positive review
9/2/2013
Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans...
Most helpful critical review
7/3/2017
a considerable amount of work for flavors i've had with less prep/cook time.
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9/2/2013
Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans...
8/29/2014
I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French b...
8/11/2013
This is an awesome recipe. Everyone in my family loves this dish! The best part was the aroma that filled the kitchen when preparing the sauce. ***so*** yummy!!! And chef John is right. Rice is ...
4/22/2017
This was an awesome recipe. We served it over wild rice ... delicious. The only change we made was cutting the black pepper in half. Afterwards, we thought it still needed less ... maybe 1/2 tsp...
2/17/2016
My hubby and I both thought this was delicious. The only change I made was to use 1 teaspoon of black pepper instead of 1 Tablespoon! We are wimps when it comes to spicy food. Thanks again Chef ...
5/31/2013
Tried it and it was great. Better then I had in a long time. Will do it again.
11/21/2017
So good it hurts. Followed recipe except I reduced my stock down more than half . Added twice the cayenne and a tad more butter.
4/20/2016
Amazing, especially if you use the shrimp stock to flavor some rice.