This tasty shrimp recipe is a cousin to the southern classic "barbecued shrimp." You can really dial up or down the spice level according to your personal tastes, and this spicy shrimp dish is great served over rice, noodles, grits, or creamy corn custard.
Makes 4 servings of Deviled Shrimp Ragu
Makes 4 servings of Deviled Shrimp Ragu
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 pound raw shrimp, peeled and deveined, shells reserved
- 1 tsp vegetable oil
- 2 cups water
- 1 bay leaf
- 2 tbsp brown sugar
- 1/3 cup ketchup
- 1 lemon, juiced
- 1/2 tsp chipotle pepper
- 1 tsp smoked paprika
- 2 clove garlic, minced very fine
- 1/2 tsp salt
- cayenne to taste
- 1 tbsp olive oil
- 2 tbsp minced chives
- 2 tbsp cold unsalted butter
Preparation:
To make the shrimp stock: Add the shrimp shells and vegetable oil to a saucepan, and place over medium-high heat. Cook stirring for 3-4 minutes, until the shrimp shells turn pink and smell like cooked shrimp. Add the water and bay leaf, and bring to a simmer. Turn the heat down to low and simmer for 30 minutes. Strain shrimp stock, and reserve.
In a bowl whisk together the brown sugar, ketchup, lemon juice, chipotle, paprika, garlic, salt, and cayenne. Stir in the shrimp stock, and set aside.
Add the olive oil to a large skillet and tilt to coat the pan. Place over high heat, and when the pan begins to smoke, add the shrimp. Cook stirring for 3 minutes, and then pour in the sauce mixture. Cook the shrimp for 2-3 more minutes in the sauce, or until just done. Remove the shrimp with a slotted spoon to a bowl and reserve.
Continue to boil the sauce for a few minutes until it reduces and begins to thicken slightly. Reduce the heat to low, add shrimp back in, along with the chives and butter. Turn off the heat and toss the mixture until the butter is melted into the sauce. Taste for salt and spiciness, and adjust. Serve hot over rice, noodles, or creamy corn custard.
In a bowl whisk together the brown sugar, ketchup, lemon juice, chipotle, paprika, garlic, salt, and cayenne. Stir in the shrimp stock, and set aside.
Add the olive oil to a large skillet and tilt to coat the pan. Place over high heat, and when the pan begins to smoke, add the shrimp. Cook stirring for 3 minutes, and then pour in the sauce mixture. Cook the shrimp for 2-3 more minutes in the sauce, or until just done. Remove the shrimp with a slotted spoon to a bowl and reserve.
Continue to boil the sauce for a few minutes until it reduces and begins to thicken slightly. Reduce the heat to low, add shrimp back in, along with the chives and butter. Turn off the heat and toss the mixture until the butter is melted into the sauce. Taste for salt and spiciness, and adjust. Serve hot over rice, noodles, or creamy corn custard.