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