CHEF JOHN'S DEVILED SHRIMP RAGU
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.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
CHEF JOHN'S QUESO DIP
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
- Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
- Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
Nutrition Facts : Calories 136 calories, Carbohydrate 6.1 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 427.9 mg, Sugar 3.8 g
CHEF JOHN'S HOT SLOPPY JOE DIP
For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
- Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
- Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 11.6 g, Cholesterol 66.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 5.3 g, Sodium 832.4 mg, Sugar 7.9 g
DEVILED SHRIMP WITH BACON DIP
I found this recipe in the Pittsburgh Tribune-Review, as part of their special section of Super Bowl party recipes. It is originally from "Great Party Dips," by Peggy Fallon (Wiley, $16.95). It is an absolutely superb blend of shrimp, bacon, and cream cheese, with a bit of a kick provided by horseradish, cayenne, green onions, and parmesan cheese. Serve with crackers or pita chips. Great stuff.
Provided by Lparmoc
Categories Spreads
Time 35m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Chop shrimp coarsely.
- In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
- In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
- Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
- Makes about 2 cups, or 6 to 8 servings.
Nutrition Facts : Calories 405.4, Fat 34.8, SaturatedFat 14.6, Cholesterol 128.3, Sodium 633.2, Carbohydrate 7.2, Fiber 0.2, Sugar 1.7, Protein 16.3
CHEF JOHN'S SHRIMP AND GRITS
Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Grits
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
- Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
- Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
- Ladle grits into a bowl and top with shrimp and sauce.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 33.2 g, Cholesterol 226 mg, Fat 19.5 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 10.6 g, Sodium 1498.5 mg, Sugar 0.5 g
DEVILED EGGS WITH CAJUN SHRIMP
These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.
Provided by Vallery Lomas
Categories appetizer
Time 20m
Yield 18 deviled eggs
Number Of Ingredients 10
Steps:
- Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
- Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
- Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
- Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
- Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
- When ready to serve, top each deviled egg with 1 shrimp.
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