Get juicy shrimp by gently steaming them in an herb-and-lemon-infused broth.
| 2 | pounds unpeeled or peeled deveined shrimp, preferably wild American |
| 1 | small onion, sliced |
| 1 | lemon, thinly sliced |
| 8 | bay leaves |
| 2 | tablespoons fresh oregano leaves |
| 2 | tablespoons Worcestershire sauce |
| 1 | tablespoon Old Bay seasoning |
| 2 | teaspoons hot chili paste (such as sambal oelek) |
| 2 | teaspoons kosher salt |
| ¼ | teaspoon freshly ground black pepper |
| ½ | cup (1 stick) unsalted butter, cut into tablespoons |
| Ingredient Info: | |
| Hot chili paste is sold at Asian markets and many supermarkets. | |
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
Place four 16×12” sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and ¼ cup water to each. Crimp tightly to seal. Preheat oven to 325°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.