Recipe by Chef John
"This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get."
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1 1/2 pounds
colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 1/2 tablespoons
freshly ground black pepper, or to taste
seafood seasoning (such as Old Bay®)
Worcestershire sauce, or more to taste
hot sauce, or to taste
cold butter, cut into chunks
minced fresh rosemary
fresh rosemary for garnish
Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John!
This is an awesome recipe. Everyone in my family loves this dish! The best part was the aroma that filled the kitchen when preparing the sauce. ***so*** yummy!!! And chef John is right. Rice is the only way to go with this recipe.
Tried it and it was great. Better then I had in a long time. Will do it again.
I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French bread for soaking up all the sauce.
Just made this tonight. WOW - wonderful flavor. One of THE best shrimp dishes I have made. Don't think you could go wrong if you make this, and if you do, you're in for a treat.
It taste sooooo good! But I just added some shrimp to my recipe & as an alternative to old bay and paprika, I used nutmeg, some cayenne , & a dash of cinnamon! I also added some onions ??
Love this recipe. I made it exactly as written. Used cauliflower rice because I'm on a low carb lifestyle. No need to change a thing.
On the Atkins eating style, so added som smoked pork leftover from the weekend, half a chicken breast and a cup of carrot juice replaced one cup of stock, to sweeten it up. Skipped rice and added one zucchini, chopped also added one teaspoon of cream cheese. So start to first bite was just 30 minutes, tops. We loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's New Orleans-Style Barbequed Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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