To start, I used my cast iron paella pan, put a tsp of EVOO and my garlic and sort of toss that around for a bit on low to medium heat. Add frozen unpeeled shrimp, squeeze half a lemon over them and add your sprig of rosemary. Keep stirring and flipping shrimp- they’ll start turning pink pretty quickly.
While that’s going, I got 6 cups of water heating in the microwave- hot but not boiling- about 4 minutes. I added 1 T of the chicken stock to the water and dissolve. I love this stuff because it is rich and perfect for soup, but it can be a bit salty so taste as you cook before you start adding any extra salt to your recipe.
Once the broth is ready, go ahead and add one soup ladle to your shrimp to deglaze the pan and finish them off. Once shrimp are fully cooked- about 5-6 minutes, you’re going to spoon them out on a plate to rest. Leave the broth behind in the pan.