Recipe Name Barbecue Shrimp Submitted by venupatri Recipe Description New Orleans Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.