For a richer flavor, consider using homemade shrimp stock. You can also adjust the amount of chipotle pepper and cayenne to control the heat level. Serve immediately for the best flavor and texture.
Chef John's Deviled Shrimp Ragu
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS88
Indulge in this tantalizing shrimp ragu, a symphony of sweet and spicy notes that dance on your palate. Served over creamy polenta or your favorite pasta, this dish is a guaranteed showstopper.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol94 mg
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Fiber0 g
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Protein10 g
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Saturated Fat3 g
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Sodium270 mg
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Sugar7 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepInfuse the shrimp stock: In a saucepan, toast the shrimp shells with a bay leaf and a pinch of smoked paprika over medium-low heat, stirring until the shells turn pink (about 5 minutes). Add water, bring to a simmer, reduce heat to low, and simmer for 20 to 25 minutes to create a flavorful stock.
02
StepPrepare the sauce base: In a bowl, whisk together lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, minced garlic, a pinch of salt, and cayenne pepper. Set aside.
03
StepStrain and combine: Strain the shrimp stock into a bowl, discarding the shells and bay leaf. Whisk the strained shrimp stock into the ketchup mixture and set aside.
04
StepSear the shrimp: Heat vegetable oil in a large skillet over high heat until it shimmers. Sear the shrimp in the hot oil until the bottom sides are browned, about 3 minutes. Stir in the shrimp stock mixture and cook until the shrimp are opaque, about 3 minutes. Transfer the shrimp to a bowl using a slotted spoon, leaving the sauce in the skillet.
05
StepReduce and enrich the sauce: Bring the sauce to a boil and cook until it has reduced and thickened, about 3 to 4 minutes. Stir in the cold butter, turn off the heat, and let the residual heat of the pan melt the butter. Stir until the butter is fully incorporated into the sauce, creating a silky, luscious texture.
06
StepFinal assembly: Stir the shrimp back into the sauce and toss with minced fresh chives. Serve immediately over creamy polenta, rice, or your favorite pasta.
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Please Rate
Ciara White
May 5, 2025My family loved this! I will definitely be making this again.
Wilma Gutkowski
Feb 22, 2025I added a little sherry as suggested, and it really enhanced the flavor.
Lori Crooks
Feb 3, 2025The spice level was just right. I served it over polenta, and it was a delicious combination.
Ferne Lebsack
Jan 24, 2025I used vegetable broth instead of shrimp stock, and it was still delicious.
Julie Langworth
Nov 24, 2024This is now my go-to shrimp recipe!
Reynold Reichert
Aug 19, 2024Next time, I'll try adding a little more chipotle pepper for an extra kick.
Oscar Bednar
Aug 12, 2024Easy to follow and the results are restaurant quality.
Tyreek Batzwolf
Jul 29, 2024This recipe is amazing! The sauce is so flavorful, and the shrimp were perfectly cooked.
Carmen Hudson
Jul 17, 2024I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser!