Chef John's Deviled Shrimp Ragu

This subtly sweet, fairly fiery shrimp ragu would make a fantastic first course for any dinner, and it's rich enough to be enjoyed as a entree.

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,...


Ingredients

  • 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 tablespoon brown sugar
  • 1/2 teaspoon ground dried chipotle pepper
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, minced
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon minced fresh chives

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