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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Serve this shrimp on Chef John's Creamy Corn Custard.

Cook's Notes:

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.

Nutrition Facts

146 calories; protein 9.7g 20% DV; carbohydrates 8.2g 3% DV; fat 8.6g 13% DV; cholesterol 93.9mg 31% DV; sodium 269.7mg 11% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2017
Followed recipe exactly since it was the first time I made it.....chipotle adds a nice kick. Chef John never disappoints. Corn pudding made a nice change from rice or pasta. Great date night meal. Thanks for sharing! Read More
(11)

Most helpful critical review

Rating: 1 stars
02/24/2019
I haven't even made it and I'm disappointed. His sauce was literally the low budget way people make sweet and sour. I dont have to make it to know it would taste off. Plus he seared the shrimp without even as much as a sprinkle of salt and pepper. Thats a Chef "No No".... The picture looked delicious. The video showed a grave disappointment. Read More
(1)
29 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
03/20/2017
Followed recipe exactly since it was the first time I made it.....chipotle adds a nice kick. Chef John never disappoints. Corn pudding made a nice change from rice or pasta. Great date night meal. Thanks for sharing! Read More
(11)
Rating: 5 stars
11/15/2014
OMG! That was off the charts! Excellent! We loved it!! I did not change a thing! I did not need to! Read More
(6)
Rating: 5 stars
01/05/2016
Where do you come up with these recipes??? i am very grateful! Thank you. Try this..... Read More
(4)
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Rating: 5 stars
04/03/2018
This was amazing! Read More
(1)
Rating: 5 stars
02/20/2018
This is wonderfully delicious! I served mine over polenta and my husband s over mashed cauliflower since he eats low carb. Used Splenda brown sugar smoked paprika and low carb ketchup. We love it when our food bites back a little! The sweet and acid really balanced out the spiciness well. Read More
(1)
Rating: 4 stars
09/23/2017
I left out the ketchup and just used tomato sauce, and made polenta for the side. Came out pretty good. Read More
(1)
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Rating: 1 stars
02/23/2019
I haven't even made it and I'm disappointed. His sauce was literally the low budget way people make sweet and sour. I dont have to make it to know it would taste off. Plus he seared the shrimp without even as much as a sprinkle of salt and pepper. Thats a Chef "No No".... The picture looked delicious. The video showed a grave disappointment. Read More
(1)
Rating: 1 stars
02/17/2019
I really wanted to like this recipe because i was excited by the smoked paprika and dried chipotle. However I m sorry try to say it s a disappointment. The sauce just tasted like ketchup! Would not recommend and would not make again. Read More
(1)
Rating: 2 stars
02/15/2019
The sauce taste too much like ketchup. I was worried about this going into it but figured the other ingredients would blend with the ketchup and make it indistinguishable but it didn't. Just tasted like ketchup on top of shrimp. Read More
(1)