Barbecue Shrimp!

Tonight I made, New Orleans style barbecue shrimp, a dish that was so freakin' delicious that I had a mouthgasm. Seriously...it was amazing. It really has nothing to do with barbecue, but whatever. It still tasted good regardless of the fact that the name is stupid. I got the recipe from Chef John from Foodwishes.com (check him out)

Here's the recipe( if you're interested in making incredible mouth watering food, that is)!

New Orleans style barbecue shrimp! :D

What You Will Need
1 1/2 pounds of colossal shrimp (I didn't use colossal...in fact...mine were even frozen, but it's better to get them fresh from the store)
1 1/2 tbsp. of vegetable oil
1 tbsp. black pepper
1/4 tbsp smoked paprika
1/8 tsp old bay seasoning (this stuff is incredible on shrimp)
4 tbsp cold butter, cut in cubes
6 cloves of minced garlic
1 tbsp minced fresh rosemary (mine wasn't fresh, it was dry, but apparently the fresh is 10 times better)
1 1/2 cups shrimp stock (which is reserved shells sauteed in 1 tsp butter and 2 cups of water. (chef John used chicken broth))
Juice from 1 lemon
2-3 tbsp worcestershire sauce
white rice

btw: the beauty of this recipe (for me anyway) was that I already had the majority of the ingredients. All I had to buy was the shrimp and rice!

What You Do

1.) peel shrimp- set aside skin in a sauce pan
2. In a bowl, drizzle the vegetable oil all over the shrimp. then add the black pepper. paprika and old bay. (New Orleans food is spicy, so the original recipe called for some cayenne too, but the people I was cooking for don't like hot food, so I didn't add it, but you should if you like hot stuff)
3. Mix together and throw plastic over that and let it sit in the fridge for at least an hour.
4. Now, it's time to make the shrimp stock! Put the sauce pan with the shells over med/high heat with a tablespoon of butter. Mix that all around until the shells turn pink.
5. Dump in two cups of water (or chicken broth, whatever you choose to use) and bring that to a simmer, and on low, let that simmer for about 20 minutes.
6. Strain stock into a bowl, and add the lemon juice and worc. sauce. (as I said earlier, the original recipe was from New Orleans so it was hot and it called for a few drops of hot sauce here...but I left that out)
7. Mix that together and set aside. (shrimp stock is ready!)
8. preheat the largest pan you have on high heat (needs to be super hot before you start putting the shrimp on)
9. place all the shrimp on the hot preheated pan, and cook for 1 minute on first side, flip, and add butter (4 tbsp), garlic and rosemary. Cook for 1 minute, then stir all that together.
10. pour in the shrimp stock (remove the shrimp so you don't overcook them), and boil the stock until it thickens, reduce heat to low and put the shrimp back in!

Now serve it up on some rice and you're good to go!

It's seriously awesome, and I suggest you give it a try.

Love you guys!

Oh, and here's a picture. I forgot to take a picture of my salmon. :(