Shrimp recipes

Ingredients :

Colossal shrimp	1 1/2 pounds
Vegetable oil	1 1/2 tablespoons
Freshly ground black pepper	1 tablespoon
Smoked paprika	1/4 teaspoon
Cayenne pepper	1/8 teaspoon
Seafood seasoning	1/8 teaspoon
Butter	1 tablespoon
Chicken stock	2 cups
Lemon	juiced
Worcestershire sauce	2 tablespoons
Hot sauce, or to taste	2 dashes
Cold butter, cut into chunks	3 tablespoons
Garlic, minced	6 cloves
Minced fresh rosemary	1 tablespoon
Fresh rosemary for garnish	1 sprig

Directions :

• 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 through a fine mesh strainer into a bowl 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.