2 pounds head-on jumbo or colossal fresh shrimp
7 cups cold water
12 tablespoons unsalted butter, divided
2 shallots, minced
4 cloves garlic, minced
2 tablespoons finely chopped fresh rosemary
2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
1 1/2 teaspoons ground black pepper
1/4 cup Worcestershire sauce
1/4 cup Slap Ya Mama Cajun Hot Sauce
2 tablespoons fresh lemon juice
1/2 cup dark or amber beer
2 loaves French bread, to serve
Peel and devein shrimp, leaving tails on and reserving heads and shells. Refrigerate shrimp.
In a small Dutch oven, bring shrimp heads and shells and 7 cups cold water to a boil over medium-high heat. Reduce heat to medium, and cook for 15 minutes, stirring occasionally. Skim any froth as it rises to surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated for up to 1 week or frozen for up to 3 months.
In a large skillet, melt 5 tablespoons butter over high heat. Add shallot, garlic, rosemary, Slap Ya Mama Original Blend Cajun Seasoning, and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add reserved 1 cup stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice, stirring to combine. Add shrimp; cook just until pink and firm. Add beer, and cook for 2 to 3 minutes. Reduce heat to low, and add remaining 7 tablespoons butter. Gently stir as butter melts into sauce and sauce is emulsified. Serve immediately with French bread.