Chef Johns Deviled Shrimp Ragu Recipes
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
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CHEF JOHN'S BEST SHRIMP DINNER RECIPES
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- Hawaiian Garlic Shrimp Scampi. View Recipe. Here's a Hawaiian-style scampi with extra garlic and a rice flour coating. Serve over rice with fresh lemon wedges.
- Chef John's Grilled Garlic and Herb Shrimp. View Recipe. Here's a classic grilled shrimp recipe that's so easy, so delicious. The marinade and the serving sauce are perked up with fresh herbs and crushed garlic.
- Chef John's New Orleans-Style Barbequed Shrimp. View Recipe. This grill-free BBQ shrimp dish boasts big, big New Orleans-inspired flavor. "An indigenous American shellfish dish, cooked on the stovetop," says Chef John.
- Chef John's Cioppino. View Recipe. This spicy seafood stew features white fish and shellfish, like mussels, shrimp, and fresh crab. "When you feel like splurging a little, San Francisco's famous Cioppino is a great choice," says Chef John. ""
- Spanish Garlic Shrimp (Gambas al Ajillo) View Recipe. Great for a tapas-style dinner! "Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry," says recipe creator Chef John.
- Chef John's Sausage & Shrimp Jambalaya. View Recipe. Smoky andouille sausage, spices, and aromatic veggies lay down a very flavorful base here. "While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe," says Chef John.
- Chef John's Shrimp Etouffee. View Recipe. Another spicy New Orleans-inspired classic. You can also make this tremendous all-purpose gravy with chicken or pork.
- Firecracker Shrimp Roll with Crab Aioli. View Recipe. This shrimp sandwich is a thinly disguised shrimp po'boy sandwich. "I decided to do an extra spicy version, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo," says Chef John.
- Chef John's Duck, Sausage, and Shrimp Gumbo. View Recipe. "This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier," says Chef John.
- Chef John's Shrimp Fra Diavolo. View Recipe. "This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect," says Chef John.
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