Barbecue Shrimp – So Good, and So Not Barbecued

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No one’s really sure why this magnificent dish is called barbecue shrimp, but since it was invented in New Orleans, let’s just assume they had a great reason, and move on to more important issues, like making and eating a huge plate of these.

 
 
Ingredients for 4 servings:
1 1/2 to 2 pounds colossal shrimp
1 1/2 tbsp vegetable oil
1 tablespoon freshly ground black pepper, or to taste
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp Old Bay seasoning, optional
4 tbsp cold butter, cut in cubes
6 cloves garlic, minced
1 tbsp minced fresh rosemary
1 1/2 cups shrimp stock (using reserved shells, sauteed in 1 tsp butter, and simmered with 2 cups stock or water for 20-30 min)
juice of 1 lemon
hot sauce to taste 
2-3 tbsp Worcestershire sauce, or to taste
lots of white rice

View the complete recipe

Source recipe: https://foodwishes.blogspot.com/

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