Mini Rotini With Spicy Shrimp Ragout Recipes

ROTINI AND SHRIMP

Steps:

• Cook rotini according to package directions, drain.
• Meanwhile, in a large skillet melt butter and oil and sauté the shrimp, shallots and garlic until almost done.
• Add remaining ingredients and continue cooking until shrimp is tender.
• Stir in hot cooked rotini until evenly blended.

CHEF JOHN'S DEVILED SHRIMP RAGU

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.

MINI SHRIMP ROLLS

Steps:

• Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
• Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
• Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

ONE-POT SAUCY BEEF ROTINI

Steps:

• In a 6-qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add pasta sauce, salt and water; bring to a boil. Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is al dente, stirring occasionally. Serve with cheese.

MINI ROTINI WITH SPICY SHRIMP RAGOUT

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, SAUTE leeks in olive oil for 3-4 minutes or until slightly browned.
• Add chopped shrimp and saute for 2 minutes. Deglaze with white wine and reduce completely. Add sauce and season with salt and pepper.
• Cook pasta according to package directions. Drain and toss with sauce and parsley.