Chef John's Deviled Shrimp Ragu

ingredients

• servings: 4
• 1/2 pound raw shrimp, peeled and deveined - shells reserved
• 1 bay leaf
• 1 pinch smoked paprika
• 1 cup water
• 1/2 lemon, juiced
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1/2 teaspoon ground dried chipotle pepper
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• salt to taste
• 1 pinch cayenne pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon cold unsalted butter
• 1 tablespoon minced fresh chives

recipe

preparation time: 20 mins cook time: 30 mins ready time: 50 mins


• 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.
• 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.