Chef John's New Orleans-Style Barbequed Shrimp
""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."..."
INGREDIENTS
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1 1/2 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
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1 1/2 tablespoons vegetable oil
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1 tablespoon freshly ground black pepper, or to taste
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1/4 teaspoon smoked paprika
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1/8 teaspoon cayenne pepper
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1/8 teaspoon seafood seasoning (such as Old Bay®) (optional)
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1 tablespoon butter
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2 cups chicken stock
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lemon, juiced
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2 tablespoons Worcestershire sauce, or more to taste
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2 dashes hot sauce, or to taste
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3 tablespoons cold butter, cut into chunks
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6 cloves garlic, minced
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1 tablespoon minced fresh rosemary
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1 sprig fresh rosemary for garnish
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