Chef John’s New Orleans-Style Barbequed Shrimp

Dinner · Seafood Mains

Chef John’s New Orleans-Style Barbequed Shrimp

New Orleans-style shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the shells.
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Prep
20 minutes
Cook
40 minutes
Refrigerated marinating
1 hour
Total
2 hours
Serves
4 people

Bring it to the table

About this recipe.

Large shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the reserved shells.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1½ Lbs. Colossal Shrimp, EZ-Peel Type (raw, thawed if frozen, deveined; keep shells for stock)
  • 1½ Tbsp. Vegetable Oil
  • 1 Tbsp. Ground Black Pepper (freshly ground, or to taste)
  • ¼ Tsp. Smoked Paprika
  • ⅛ Tsp. Cayenne Pepper
  • ⅛ Tsp. Seafood Seasoning ((such as Old Bay) (Optional))
  • 1 Tbsp. Butter (for the shell stock)
  • 2 Cups Chicken Stock (preferably low-sodium)
  • 1 Large Lemon (juiced)
  • 2 Tbsp. Worcestershire Sauce (or more to taste)
  • 2 Dashes Hot Sauce (or to taste)
  • 3 Tbsp. Butter (cold, cut into chunks, for the sauce)
  • 6 Cloves Garlic (minced)
  • 1 Tbsp. Rosemary (fresh, minced)
  • 1 Sprig Fresh Rosemary (for garnish)

The cooking plan

How to make Chef John’s New Orleans-Style Barbequed Shrimp.

  1. Peel the raw shrimp, reserving their shells. Toss the shrimp with the vegetable oil, black pepper, smoked paprika, cayenne, and optional seafood seasoning. Cover and refrigerate for at least 1 hour.

  2. When ready to cook, heat 1 tablespoon butter in a saucepan over medium-high heat. Stir in the reserved shells and cook 1–2 minutes, until pink and fragrant. Add chicken stock, bring to a boil, then reduce to a gentle simmer for 20–30 minutes.

  3. Strain the stock through a fine-mesh strainer and discard the shells. Stir in the lemon juice, Worcestershire, and hot sauce. Keep the stock hot over low heat while you cook the shrimp.

  4. Heat a large heavy skillet over high heat. Add the oil-coated shrimp in one layer, working in batches if necessary. Sear about 1 minute per side. Lower the heat to medium, then add the 3 tablespoons cold butter, garlic, and minced fresh rosemary. Stir about 1 minute, until fragrant and the shrimp are pearly and opaque through their centers. Allow longer if needed for very large shrimp.

  5. Pour in the hot stock mixture, then transfer the cooked shrimp to a clean bowl with a slotted spoon. Boil the sauce about 5 minutes, until slightly reduced. Taste before adding more Worcestershire or hot sauce. Return the shrimp over low heat just long enough to warm through, about 1 minute. Serve with the sauce and rosemary garnish.

Let’s cook

The full recipe.

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Chef John's New Orleans-Style Barbequed Shrimp

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Large shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the reserved shells.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Refrigerated marinating 1 hour
Total Time 2 hours
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    1½ Lbs. Colossal Shrimp, EZ-Peel Type raw, thawed if frozen, deveined; keep shells for stock
  • 1½ Tbsp. Vegetable Oil
  • 1 Tbsp. Ground Black Pepper freshly ground, or to taste
  •  
    ¼ Tsp. Smoked Paprika
  • ⅛ Tsp. Cayenne Pepper
  •  
    ⅛ Tsp. Seafood Seasoning (such as Old Bay) (Optional)
  • 1 Tbsp. Butter for the shell stock
  •  
    2 Cups Chicken Stock preferably low-sodium
  • 1 Large Lemon juiced
  • 2 Tbsp. Worcestershire Sauce or more to taste
  • 2 Dashes Hot Sauce or to taste
  • 3 Tbsp. Butter cold, cut into chunks, for the sauce
  • 6 Cloves Garlic minced
  •  
    1 Tbsp. Rosemary fresh, minced
  •  
    1 Sprig Fresh Rosemary for garnish

Equipment

1 Saucepan (For shell stock.)
1 Fine Mesh Strainer
1 Large heavy skillet (Use stainless steel or cast iron for the high-heat sear.)

Instructions
 

  1. Peel the raw shrimp, reserving their shells. Toss the shrimp with the vegetable oil, black pepper, smoked paprika, cayenne, and optional seafood seasoning. Cover and refrigerate for at least 1 hour.
  2. When ready to cook, heat 1 tablespoon butter in a saucepan over medium-high heat. Stir in the reserved shells and cook 1–2 minutes, until pink and fragrant. Add chicken stock, bring to a boil, then reduce to a gentle simmer for 20–30 minutes.
  3. Strain the stock through a fine-mesh strainer and discard the shells. Stir in the lemon juice, Worcestershire, and hot sauce. Keep the stock hot over low heat while you cook the shrimp.
  4. Heat a large heavy skillet over high heat. Add the oil-coated shrimp in one layer, working in batches if necessary. Sear about 1 minute per side. Lower the heat to medium, then add the 3 tablespoons cold butter, garlic, and minced fresh rosemary. Stir about 1 minute, until fragrant and the shrimp are pearly and opaque through their centers. Allow longer if needed for very large shrimp.
  5. Pour in the hot stock mixture, then transfer the cooked shrimp to a clean bowl with a slotted spoon. Boil the sauce about 5 minutes, until slightly reduced. Taste before adding more Worcestershire or hot sauce. Return the shrimp over low heat just long enough to warm through, about 1 minute. Serve with the sauce and rosemary garnish.

Notes

Makes four servings. This is a stovetop dish. The black pepper amount is deliberately bold; use less to taste. Shrimp size affects cooking time, so check the centers rather than relying on minutes alone. Timing includes one hour of refrigerated marinating and is an estimate. Rice or bread, if served alongside, is separate from this formula.

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