Serves 4
75 min
BBQ Shrimp
Recipe GLPR0d0efb3c808077
Succulent jumbo shrimp cooked in a rich, savory broth infused with Cajun spices, roasted shrimp shells, aromatics, and butter. The sauce is built by simmering shrimp heads and shells with onion, garlic, sherry, stock, and seasonings until deeply flavorful, then strained and recombined with the seared shrimp. Finished with fresh parsley and served alongside grilled French bread for soaking up every drop.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds raw jumbo shrimp, peeled and deveined with tails intact, shells and heads reserved
2 tablespoons Cajun seasoning
2 tablespoons canola oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup dry sherry
2 teaspoons dried rosemary
1 bay leaf
3 cups reduced-sodium chicken or seafood stock
3 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
1/2 cup unsalted butter
Chopped fresh parsley for garnish
Thick slices French bread, grilled
Directions
In a medium bowl, toss the peeled shrimp with 1 tablespoon of the Cajun seasoning until evenly coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to infuse.
While the shrimp chills, heat the canola oil in a very large cast-iron skillet over medium heat. Add the chopped onion, minced garlic, and the reserved shrimp shells and heads. Sauté, stirring occasionally, for about 5 minutes until the onion becomes tender and fragrant.
Pour in the dry sherry and allow it to simmer for about 1 minute, stirring occasionally, until most of the liquid has evaporated and the pan is nearly dry.
Add the dried rosemary, bay leaf, stock, fresh lemon juice, Worcestershire sauce, and the remaining 1 tablespoon of Cajun seasoning. Stir well to combine. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer gently, uncovered, for 15 to 20 minutes until the sauce has reduced by approximately half in volume. This concentrates the flavors and creates a rich broth.
Carefully pour the hot sauce through a fine-mesh strainer set over a liquid measuring cup, pressing gently on the solids to extract as much flavorful liquid as possible. Discard the cooked shells, heads, and other solids. You should have approximately 1.5 to 2 cups of strained sauce.
Return the skillet to the stove and melt the unsalted butter over medium heat. Add the marinated shrimp to the skillet and cook, stirring occasionally, for 3 to 4 minutes until the shrimp begin to turn pink on the outside.
Pour the reserved strained sauce into the skillet with the shrimp and stir to combine. Continue cooking for 2 to 3 minutes more, stirring gently, until the shrimp are completely cooked through and opaque. Shrimp cook quickly, so do not overcook.
Transfer the shrimp and sauce to a serving platter or divide among individual bowls. Sprinkle generously with fresh chopped parsley. Serve immediately with thick slices of grilled French bread alongside for dipping into the flavorful sauce.
