Chef Johns Deviled Shrimp Ragu Food

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CHEF JOHN'S DEVILED SHRIMP RAGU



Chef John's Deviled Shrimp Ragu image

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

½ pound raw shrimp, peeled and deveined - shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
½ lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

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

DEVILED SHRIMP



Deviled Shrimp image

These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !

Provided by ChefDebs

Categories     < 4 Hours

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs medium to large shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons chopped pimiento
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
1/2 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

  • Shell and devein the shrimp.
  • Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
  • Drain at once and rinse in cold water to stop the cooking process.
  • In a bowl combine the lemon slices, onion slices and pimiento; toss well.
  • In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
  • Whisk together and add to the bowl with the lemon slice mixture.
  • Arrange the shrimp on a serving dish and pour the marinade over the top.
  • Cover and chill for 3 hours ( no longer ) before serving.
  • Serve with toothpicks .

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