Chef John's Deviled Shrimp Ragu
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Bay Leaf1 tsp
Paprika (smoked)1 cup
Water1 cup
Ketchup1 tbsp
Brown Sugar1 clove
Garlic (minced)1 pinch
Cayenne Pepper (to taste)1.5 tbsps
Vegetable Oil1 tbsp
Unsalted Butter (cold)1 tbsp
Chives (minced fresh)Directions:
1
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
2
Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes
3
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
4
Strain shrimp stock into a bowl; discard shells and bay leaf
5
Whisk shrimp stock into ketchup mixture and set aside
6
Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet
7
Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes
8
Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes
9
Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet
10
Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes
11
Stir in cold butter, turn off heat, and let residual heat of pan melt butter
12
Stir until butter has incorporated into sauce and sauce is slightly thickened
13
Stir shrimp into sauce and toss with chives
14
Serve shrimp with sauce