New England Styled Light Fried Shrimp Recipes

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Chef John's New Orleans-Style Barbequed Shrimp image

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Provided by Chef John

Categories Seafood Shellfish Shrimp

Time 1h50m

Yield 4

Number Of Ingredients 15

Ingredients

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Steps:

Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g

NEW ENGLAND FRIED SHRIMP RECIPE

new england fried shrimp Recipe image

Provided by barbell

Number Of Ingredients 7

Ingredients

1 cup pale ale or other light colored beer
1 cup flour
1 tsp dijon mustard
1/2 tsp salt
2 tbsp canola oil
1 lb. -13-15 per lb raw shrimp peeled,deveined and tail left on
freshly ground pepper to taste

Steps:

whish beer,fkiyr mustard and 1/4 tsp salt in a medium bowl until smooth you'll need to cook the shrimp in 2 batches. wait to batter the second batch until the first is cooked. for the first batch heat 1 tbsp oil in a large nonstiock skillet over medium high heat. hold shrimp by the tail and dip in the batter one at a time. let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. cook, turning once adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes. transfer to a platter wipe out pan. add the remaining 1 tbsp oil to the pan and heat over medium high heat. batter and fry the remaining shrimp. season all the shrimp with salt and pepper and serve immediately

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