BBQ SHRIMP

BBQ Shrimp image

Provided by Kardea Brown

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 14

2 pounds raw jumbo shrimp (with heads, if possible), preferably Carolina 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 (from about 1 large lemon)
3 tablespoons Worcestershire sauce
1/2 cup (1 stick) unsalted butter
Chopped fresh parsley, for sprinkling
Thick slices French bread, grilled

Steps:

Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.