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Chef John's New Orleans Shrimp

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner Southern
Chef John's New Orleans Shrimp
Ingredients
  • 1 1/2 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper, or to taste
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 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
Instructions
1
Prepare the shrimp by removing their outer shells and placing them in a bowl; reserve the shell fragments for later use.
2
Anoint the shrimp with vegetable oil and sprinkle them with black pepper, smoked paprika, cayenne pepper, and seafood seasoning; ensure the shrimp are evenly coated with spices. Cover the bowl with plastic wrap to allow the flavors to penetrate, and refrigerate for at least 1 hour.
3
Heat the reserved shrimp shells in a saucepan over medium-high heat with 1 tablespoon of melted butter; cook and stir constantly until the shells turn pink and fragrant, taking about 1 to 2 minutes. Pour in chicken stock, bring the mixture to a boil, and then reduce heat to low; let it simmer for 20 to 30 minutes.
4
Strain the shrimp stock through a fine mesh strainer into a separate bowl and combine it with lemon juice, Worcestershire sauce, and hot sauce; stir to blend the flavors.
5
Heat a large skillet over high heat until it reaches a scorching temperature; sear the shrimp in the extremely hot, dry pan until they turn brown on both sides, approximately 1 minute per side.
6
Melt 3 tablespoons of cold butter and mix it with minced garlic and rosemary; cook and stir until the shrimp are opaque in the middle and the garlic is fragrant, about 1 minute. Pour in the shrimp stock.
7
Transfer the cooked shrimp from the skillet to a bowl using a slotted spoon; reserve the sauce in the skillet. Bring the sauce to a boil and cook until it has reduced slightly, about 5 minutes. Season with salt to taste. Return the shrimp to the pan, reduce heat to low, and warm through, about 1 minute. Serve the shrimp drizzled with the pan sauce; garnish with a rosemary sprig.