Chef John's New Orleans-Style Barbequed Shrimp

Chef John's New Orleans-Style Barbequed Shrimp

9
Chef John 15180

"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."

Ingredients 1 h 50 m {{adjustedServings}} servings 308 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  2. 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.
  3. 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.
  4. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  5. 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.
  6. 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.
  7. 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.
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Reviews 9

  1. 12 Ratings

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lovestohost
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 alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John!

mjm555
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 the only way to go with this recipe.

Robert Weatherbee
5/31/2013

Tried it and it was great. Better then I had in a long time. Will do it again.