Author: Isaac Toups from https://www.today.com/recipes/drunken-shrimp-recipe-t140490
This is a great, quick way to serve beautiful fresh head-on shrimp.
The superior quality and distinctive taste of Louisiana seafood are a key element of Isaac’s food. His recipe for Drunken Shrimp celebrates what he believes are the best shrimp in the world. Amanda (his wife and co-cook) emphasizes that the shrimp's head houses the flavor and should be kept on for cooking, while the tails can be discarded.
Ingredients
10 cherry tomatoes, halved 4 tbsp unsalted butter, softened and cut into 1⁄2-inch pieces 1 lemon, juiced (about 2 tablespoons) 1 tsp fennel seed 1 tsp black peppercorns 1 tsp ground aleppo pepper (or paprika or crushed red pepper flakes) ½ tbsp kosher salt 1 ½ lbs extra jumbo shrimp (about 16 to 20 shrimp per pound), peeled and deveined 2 tbsp neutral vegetable oil, like canola or grapeseed 2 garlic cloves, minced 2 tbsp chopped fresh oregano ¼ cup dry white wine 1 cup shrimp stock (or unsalted fish stock)
Directions
1 In a small nonstick pan, toast the fennel seed and black pepper over medium-low heat until aromatic, about 3 minutes. Allow to cool and then grind in a spice grinder. In a bowl, combine the ground fennel and black pepper with the Aleppo pepper and salt. Lay the shrimp on a baking sheet and generously season both sides with the pepper mixture. 2 Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the shrimp and sear for 11⁄2 minutes. Flip the shrimp, add the garlic and oregano, and cook for 10 seconds. Deglaze the pan with the white wine, being sure to stir with a spoon to the bottom of the pan. 3 Add the stock and tomatoes and cook until they are heated through. Crush the shrimp heads with the back of a spoon to release the juices. Remove from the heat and fold in the butter and lemon juice, quickly but gently. Serve over rice.