Greetings! Sorry it's been so long, but being here alone and with this intensely long, hot summer, well...there's just not been a lot of cooking going on here.
And another pretty bad photo (see the link below for a much better shot!) Had this recipe not been so good, I never would have posted it. But it is so good!!!
I found the recipe on Allrecipes.com. It's my #1 go-to site for recipes because you can plug in whatever ingredients you're wanting to use. I happened to be wanting a shrimp recipe, plus I thought I'd like to use some smoked paprika. When I first saw that this recipe called for using ketchup (?!!!) I hesitated. But "Chef John" on allrecipes has always come through with some outstanding recipes. This one has to be at the top of my list.
He notes that he uses the shrimp alone as an entrée or could be served over rice or noodles. I used rice. Doesn't really matter. This shrimp is a standout.
DEVILED SHRIMP RAGU (2 servings)
1/2 pound raw shrimp, peeled and deveined shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
1/2 lemon, juiced
1/4 cup ketchup
1 Tbsp brown sugar
1/2 tsp ground dried chipotle pepper, optional
1/2 tsp smoked paprika
1 tsp minced garlic
salt to taste
1 pinch cayenne pepper, or to taste
1 1/2 Tbsp vegetable oil
1 Tbsp cold unsalted butter
1 Tbsp minced fresh chives
Cooked rice or noodles, optional
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 20-25 minutes.
Mix lemon juice, ketchup, brown sugar, ground chipotle pepper (if using), 1/2 tsp 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, 3-4 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.