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1
Preheat oven to 350 degrees F.
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2
In a saucepan over medium heat, add olive oil.
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3
Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently.
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4
Add half the onion, the carrot and celery and cook, stirring, until softened.
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5
Stir in tomato paste and cook, stirring, about 2 minutes.
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6
Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes.
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7
Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.
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8
In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes.
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9
Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes.
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10
Stir in the lemon juice.
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11
Carefully arrange shrimp in a pan large enough to hold them without overlapping.
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12
Pour seasoned butter over shrimp and mix well with shrimp.
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13
Bake until just cooked through, about 10 minutes.
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14
(Do not overcook or you will have rubbery shrimp.)
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15
Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce.
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16
Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.
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17
Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together.
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18
Remove from heat and adjust seasoning with salt, pepper and hot sauce.
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19
Arrange shrimp on a platter and drizzle with sauce.
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20
Garnish with sliced green onion.
