Chef Johns New Orleans Style Barbequed Shrimp Food

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.

Steps:

• Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
• Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
• Heat the olive oil in a saucepan and saute the onions until they're translucent.
• Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
• Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
• Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
• Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
• Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
• Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
• Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
• Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• 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.