Chef John's New Orleans-Style Barbequed Shrimp Recipe

Chef John's New Orleans-Style Barbequed Shrimp is a classic dish that encapsulates the spirit and flavors of the vibrant city of New Orleans. This recipe is a true celebration of southern cooking, combining bold spices, succulent shrimp, and a rich, tangy sauce that will transport your taste buds straight to the heart of the French Quarter.

New Orleans is known for its bold, flavorful cuisine, and this dish is no exception. The combination of spices and ingredients create a mouthwater...

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

Information

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 4

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.

Nutrition

308 cal.

Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 290mg
Sodium: 837mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Total Sugars: 1g
Protein: 29g
Vitamin C: 27mg
Calcium: 102mg
Iron: 5mg
Potassium: 404mg

How to Make Chef John's New Orleans-Style Barbequed Shrimp - A Step-by-Step Guide

Ingredients

Information

Nutrition

308 cal.

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