Rating: 4 stars
29 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4

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

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; carbohydrates 8.2g; fat 8.6g; cholesterol 93.9mg; sodium 269.7mg. Full Nutrition
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