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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Colossal shrimp are 15 to a pound.

Nutrition Facts

308 calories; protein 29g; carbohydrates 7.8g; fat 18.6g; cholesterol 289.8mg; sodium 836.7mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
09/02/2013
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 alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John! Read More
(16)

Most helpful critical review

Rating: 3 stars
07/03/2017
a considerable amount of work for flavors i've had with less prep/cook time. Read More
(1)
84 Ratings
  • 5 star values: 70
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/02/2013
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 alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John! Read More
(16)
Rating: 5 stars
08/29/2014
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 bread for soaking up all the sauce. Read More
(15)
Rating: 5 stars
08/11/2013
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 the only way to go with this recipe. Read More
(7)
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Rating: 5 stars
05/31/2013
Tried it and it was great. Better then I had in a long time. Will do it again. Read More
(3)
Rating: 5 stars
02/28/2016
You're the man Chef John! Turned out amazing! Read More
(3)
Rating: 4 stars
04/23/2017
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. We like heat but the black pepper after taste needs adjustment. Read More
(3)
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Rating: 5 stars
02/17/2016
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 John for another yummy recipe. Read More
(3)
Rating: 5 stars
12/27/2017
So good it hurts. Followed recipe except I reduced my stock down more than half. Added twice the cayenne and a tad more butter. Read More
(2)
Rating: 5 stars
03/03/2019
Nothing short of amazing! Made and served as an appetizer for a dinner party. My guests inhaled these shrimp and they all raved! I didn’t even get to try the dish before it was gone! This is a keeper! Read More
(2)
Rating: 3 stars
07/03/2017
a considerable amount of work for flavors i've had with less prep/cook time. Read More
(1)