New Orleans Style Barbecued Shrimp

By Dottiejk

Ingredients

• 1-1/2 pound shrimp; peeled, deveined
• 1-1/2 tablespoon vegetable oil
• 1 tablespoon black pepper
• 11/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon old bay seasoning
• 1 tablespoon Butter
• 2 cup chicken broth
• 1 juice of 1 lemon
• 2 tablespoon Worcestershire sauce
• 2 dashes hot sauce
• 3 tablespoon cold butter; cut into chunks
• 6 clove garlic; minced
• 1 tablespoon fresh rosemary

Preparation

Step 1

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

Drizzler vegetable oil over shrimp and season with black pepper, smoked
paprika, cayenne pepper and Old Bay. Mix shrimp to coat with spices and
cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at
least one hour.

Place reserved shrimp shells in saucepan over medium-high heat with one
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 one 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,
one 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 sightly,
about five minutes. Return shrimp to pan, reduce heat to low, and warm
through, about one minute. Serve shrimp drizzled with pan sauce.

Can serve over rice, grits, mashed potatoes.