Chef John’s Deviled Shrimp Ragu

Name: Chef John’s Deviled Shrimp Ragu
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp brown sugar; 1 pinch cayenne pepper, or to taste; 1 Tbsp minced fresh chives; 1 clove garlic, minced; 1 teaspoons ground dried chipotle pepper; 1 lemon, juiced; 59 milliliters ketchup; 227 grams raw shrimp, peeled and deveined - shells reserved; 4 servings salt to taste; 1 teaspoons smoked paprika; 1 Tbsp cold unsalted butter; 2 Tbsps vegetable oil; 237 milliliters water

Chef John’s Deviled Shrimp Ragu might be just the main course you are searching for. This recipe makes 4 servings with 160 calories, 12g of protein, and 9g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. Only A mixture of juice of lemon, chives, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

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.

Ingredients you will need

Smoked Paprika

Bay Leaves

Pasta Shells

Shrimp

Equipment you will use

Sauce Pan

Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.

Ingredients you will need

Shrimp Stock

Water

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.

Ingredients you will need

Chipotle Chiles

Cayenne Pepper

Smoked Paprika

Brown Sugar

Lemon Juice

Ketchup

Garlic

Salt

Equipment you will use

Bowl

Strain shrimp stock into a bowl; discard shells and bay leaf.

Ingredients you will need

Shrimp Stock

Bay Leaves

Pasta Shells

Equipment you will use

Bowl

Whisk shrimp stock into ketchup mixture and set aside.

Ingredients you will need

Shrimp Stock

Ketchup

Equipment you will use

Whisk

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.

Ingredients you will need

Cooking Oil

Shrimp Stock

Shrimp

Equipment you will use

Frying Pan

Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.

Ingredients you will need

Shrimp

Sauce

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

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.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

Stir shrimp into sauce and toss with chives.

Ingredients you will need

Chives

Shrimp

Sauce

Serve shrimp with sauce.

Ingredients you will need

Shrimp

Sauce

Equipment

Ingredients

Servings:

bay leaf 1Tbsp

brown sugar 1pinch

cayenne pepper, or to taste 1Tbsp

minced fresh chives 1clove

garlic, minced 1teaspoons

ground dried chipotle pepper 1

lemon, juiced 59milliliters

ketchup 227grams

raw shrimp, peeled and deveined - shells reserved 4servings

salt to taste 1teaspoons

smoked paprika 1Tbsp

cold unsalted butter 2Tbsps

vegetable oil 237milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Rabble Pinot Gris

Alsatian-inspired with notes of lime, green apple, white flower and wetstone. Following the nose are flavors of Anjou pear, white nectarine andcitrus. The vibrant and crisp acidity balances out this medium bodied wineand carries it through the lingering finish.