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Chef John's Deviled Shrimp Ragu

Rated as 4.08 out of 5 Stars
62k

"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."
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Ingredients

50 m servings 146
Original recipe yields 4 servings

Directions

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  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.
  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.
  3. Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
  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.
  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.
  6. Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

Footnotes

  • 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


Per Serving: 146 calories; 8.6 8.2 9.7 94 270 Full nutrition

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Reviews

Read all reviews 15
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 mea...

Most helpful critical review

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 ...

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Newest

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 mea...

OMG! That was off the charts! Excellent! We loved it!! I did not change a thing! I did not need to!

Where do you come up with these recipes??? i am very grateful! Thank you. Try this.....

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 ...

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...

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 ta...

All of John’s recipes have been great.

This was amazing!

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 ...