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Chef John's Deviled Shrimp Ragu
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy shrimp ragu is a versatile dish, perfect as a starter or main course.
Ingredients:
  • 0.5 pound raw shrimp, peeled and deveined - shells reserved
  • 1 bay leaf
  • 1 pinch smoked paprika
  • 1 cup water
  • 0.5 lemon, juiced
  • 0.25 cup ketchup
  • 1 tablespoon brown sugar
  • 0.5 teaspoon ground dried chipotle pepper
  • 0.5 teaspoon smoked paprika
  • 1 clove garlic, minced
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1.5 tablespoons vegetable oil
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon minced fresh chives
Instructions:
  • In a saucepan over medium-low heat, infuse shrimp shells with bay leaf and a touch of smoked paprika until shells turn pink, about 5 minutes. Add water, bring to a simmer, then reduce heat to low and cook shrimp stock for 20 to 25 minutes.
  • Combine fresh lemon juice, tangy ketchup, sweet brown sugar, smoky ground chipotle pepper, 1/2 teaspoon of aromatic smoked paprika, minced garlic, a pinch of salt, and a dash of fiery cayenne pepper in a bowl.
  • Pour the strained shrimp stock into a bowl, removing the shells and bay leaf. Whisk the shrimp stock into the ketchup mixture and set aside.
  • Heat vegetable oil in a large skillet over high heat until it shimmers. Sear shrimp until browned on one side, about 3 minutes. Add shrimp stock mixture, cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
  • Bring the sauce to a vigorous boil and simmer until it reduces and thickens in 3 to 4 minutes. Add cold butter, remove from heat, and let the butter melt using the pan's residual heat. Stir until the butter is fully mixed in, creating a slightly thickened sauce.
  • Combine succulent shrimp with flavorful sauce, gently mix in fresh chives, and present the dish with pride.

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