Heaven and Hell: Spicy Deviled Shrimp and Sweet Creamy Corn Custard

In my last blog, I sang the praises of a heavenly corn custard recipe I had just posted. Luckily I had a few ramekins leftover and decided to do a slightly more refined take on the southern classic, shrimp and grits.

I made a subtly sweet, fairly spicy shrimp ragu and served it over the light, creamy custard. It was a magnificent combination! The firm, fiery shrimp and the soft, sweet corn not only complimented each other, they elevated each other to another level that couldn't have been reached alone.

This deviled shrimp ragu would make a fantastic first course for any summer dinner, and it's certainly rich enough to be enjoyed as a light entrée. Enjoy!

Photo (c) John Mitzewich