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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 28 | ounces | shrimp | 1 1/2 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) | 1 | tablespoon | black pepper | 1/4 | teaspoon | Paprika, smoked | 1/8 | teaspoon | cayenne pepper | 4 | tablespoon | butter, cold | 6 | cloves | garlic minced | 1 | tablespoon | Rosemary, fresh | 1 1/2 | cup | stocks | 1 | lemon yields | lemon juice | 1/2 | teaspoon | hot sauce | 2 1/2 | tablespoon | Worcestershire sauce | 3 | cup | rice cooked |
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Steps
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Sequence
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Step
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| | 1 | 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 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. |
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