2 Pounds Colossal Shrimp, Ez-Peel Type (deveined And Shells Split Down The Back)
4 Tablespoons Vegetable Oil
1 Tablespoon Freshly Ground Black Pepper, Or To Taste
¼ Teaspoon Smoked Paprika
¼ Teaspoon Seafood Seasoning
1 Tablespoon Butter
2 Cups Chicken Stock
1 Lemon, Juiced
2 Tablespoons Worcestershire Sauce, Or More To Taste
4 Dashes Hot Sauce, Or To Taste
4 Tablespoons Cold Butter, Cut Into Chunks
5 Cloves Garlic, Minced
1 Tablespoon Minced Cilantro or To Taste
1 Sprig Fresh Rosemary For Garnish
Step 1 Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
Step 2 Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
Step 3 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.
Step 4 Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
Step 5 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.
Step 6 Stir 3 tablespoons cold butter, garlic, and minced cilantro into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
Step 7 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 over rice; , Garlic Toast and salad with lemon vinaigrette. Garnish with Cilantro.