Ingredients:

  • 25 lbs (570 g) Head-on, Shell-on Shrimp (U/10 or U/15 size)
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 1 teaspoon (5 ml) Smoked Paprika (Sweet or Mild)
  • 1/4 teaspoon (1.25 ml) Cayenne Pepper (or Chilli Flakes)
  • 1 teaspoon Kosher Salt, plus extra for finishing
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper
  • 6 tablespoons (90 g) Unsalted Butter (cold, cut into small cubes)
  • 6 large cloves (~30 g) Garlic, thinly sliced
  • 4 sprigs Fresh Thyme Sprigs
  • 2 tablespoons (30 ml) Dry Sherry (Fino or Amontillado) or Dry White Wine
  • 1 medium Lemon (zest and juice, separated)
  • 1/4 cup (60 ml) Fresh Parsley (flat-leaf, roughly chopped)
  • Crusty Bread (Baguette or Sourdough), for serving

Instructions:

  1. Prep the Shrimp: Thoroughly rinse the head-on shrimp. Pat them completely dry using kitchen towels (this is critical for achieving a good sear). Devein the shrimp carefully through the back, leaving the shell and head intact.
  2. Season: In a large bowl, toss the dry shrimp with the 2 tbsp olive oil, smoked paprika, cayenne, salt, and pepper until fully coated. Set aside.
  3. Heat the Pan: Place the cast iron skillet over medium-high heat. Add 2 tablespoons of the cubed butter until melted and foamy.
  4. Sauté Aromatics: Reduce heat slightly to medium. Add the sliced garlic and thyme sprigs. Sauté gently for 60-90 seconds until the garlic is fragrant and just beginning to turn pale gold. Do not let the garlic brown or burn.
  5. Deglaze: Pour in the dry sherry (or wine). Let it bubble vigorously for 30 seconds, scraping up any fond (brown bits) from the bottom of the pan.
  6. Sear the Shrimp: Increase the heat back to medium-high. Add the seasoned shrimp to the pan in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1.5 to 2 minutes per side until the shells turn bright pink-orange.
  7. Create the Sauce: Reduce the heat to low. Add the remaining 4 tablespoons of cold butter, one cube at a time, swirling the pan continuously until the butter melts and the sauce thickens slightly (creating a beautiful, rich emulsion). The juices from the shrimp heads (tomalley) will mix into the butter sauce, turning it a deep, rich orange colour.
  8. Final Flavour Boost: Stir in the lemon zest. Taste the sauce and adjust salt/pepper if needed.
  9. Serve: Remove the pan from the heat. Squeeze the fresh lemon juice over the top, sprinkle generously with fresh parsley, and serve immediately, right in the skillet with crusty bread for dipping.