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| Chef John's Deviled Shrimp Ragu |
"This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence."
Ingredients :
- 1/2 pound raw shrimp, peeled and deveined - shells reserved
- 1 bay leaf
- 1 pinch smoked paprika
- 1 cup water
- 1/2 lemon, juiced
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1/2 teaspoon ground dried chipotle pepper
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- salt to taste
- 1 pinch cayenne pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon cold unsalted butter
- 1 tablespoon minced fresh chives
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Notes :
- Serve this shrimp on Chef John's Creamy Corn Custard.
- To serve with corn custard, unmold a ramekin of corn custard into a deep soup plate, surround with shrimp, place a shrimp on top of the custard, and drizzle with sauce.
- Makes 4 appetizer servings or 2 main dish servings.
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