Chef John's Deviled Shrimp Ragu

This subtly sweet, fairly fiery shrimp ragu would make a fantastic first course for any dinner, and it's rich enough to be enjoyed as a entree.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 146 Calories

Ingredients

• 1 cup water
• 1 tablespoon brown sugar
• salt to taste
• 1 clove garlic, minced
• 1 bay leaf
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon minced fresh chives
• 1 pinch smoked paprika
• 1 tablespoon cold unsalted butter
• 0.5 lemon, juiced
• 0.25 cup ketchup
• 0.5 teaspoon ground dried chipotle pepper
• 0.5 teaspoon smoked paprika
• 1.5 tablespoons vegetable oil
• 0.5 pound raw shrimp, peeled and deveined - shells reserved

Recipe Instructions

Step 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. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.

Step 2

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.

Step 3

Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.

Step 4

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.

Step 5

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.

Step 6

Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.