Gulf Shrimp Head-on U/12 Ct 5lb IQF

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Note: This is not "BBQ" in the sense of grilling or brown sugar sauce. This is a buttery, peppery, Worcestershire-heavy pan-roast meant to be eaten with your hands and plenty of French bread.

• Prep time: 15 min

• Cook time: 15 min

• Serves: 6–8 people

Ingredients

• 5 lbs Gulf Shrimp (Head-on, thawed, and rinsed)

• 1 lb (4 sticks) Unsalted Butter (Yes, really—it’s the base of the sauce)

• 1/2 cup Worcestershire sauce

• 4 tbsp Black pepper (Coarsely ground is best)

• 2 tbsp Dried rosemary (crushed)

• 1 tbsp Creole seasoning (Tony Chachere’s or Zatarain’s)

• 6 cloves Garlic, minced

• 2 Lemons (1 juiced, 1 sliced into rounds)

• 1/2 cup Dry white wine or a splash of beer (optional)

• Garnish: Fresh parsley and 2 loaves of crusty French bread.

  Instructions

  The Prep: Don't Lose the Flavor

  Rinse the shrimp under cold water. Keep the heads and shells on—this is non-negotiable, as they provide the essential fats and umami that define the sauce. Pat them mostly dry so the seasoned butter adheres to the shells rather than sliding off.

  The Foundation: Building the Base

  In a large, heavy skillet or roasting pan over medium heat, melt 115g (1 stick) of butter. Add the minced garlic and fresh rosemary, sautéing for 1 minute until the kitchen smells incredible.

  The Liquid Gold: The Big Easy Blend

  Stir in the Worcestershire sauce, cracked black pepper, Creole seasoning, lemon juice, and white wine. Whisk thoroughly and bring the mixture to a gentle, rolling simmer.

  The Emulsion: Creating the Velvet

  Lower the heat slightly. Slowly whisk in the remaining 345g (3 sticks) of butter, one knob at a time. Whisking constantly creates a thick, glossy, emulsified sauce that won't "break" into a greasy mess.

  The Cook: The Main Event

  Nestle the shrimp into the pan in a single layer if possible. If your skillet is crowded, transfer everything to a large roasting pan. Arrange lemon slices over the top.

  • Stovetop: Toss occasionally over medium heat.

  • Oven: Roast at 200°C (400°F) for a more hands-off approach.

  The Finish: The "C" Rule

  Cook for 8–10 minutes. Watch for the shells to pull away slightly from the meat and the shrimp to curve into a perfect "C" shape. Remove from the heat immediately—overcooked gator or shrimp is a cardinal sin in Louisiana!

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  Why Head-On is Essential

  Feature	The Culinary Benefit
  Flavor Depth	Heads release "shrimp fat" and juices, turning plain butter into a rich gravy.
  Moisture	The shell acts as a heat shield, keeping the jumbo meat succulent.
  The "Dip"	The shell-infused butter is the star; it demands a loaf of warm French bread.