This spicy shrimp makes a simple, impressive dish. It is a subtly sweet, fairly fiery shrimp ragu that would make a fantastic first course for any dinner, and it’s rich enough to be enjoyed as a entree. You can pour this over rice or noodles with complete confidence – just remember to add the extra calories for the rice or noodles!
- 1/2 pound raw shrimp, peeled & deveined, shells reserved
- 1 cup water
- 1 bay leaf
- 1 tbsp brown sugar
- 1/4 cup ketchup
- 1/2 lemon, juiced
- 1/2 tsp chipotle pepper
- 1/2 tsp smoked paprika
- 1 clove garlic, minced very fine
- salt to taste
- cayenne to taste, optional
- 1 tbsp olive oil
- 1 tbsp minced chives
- 1 tbsp cold unsalted butter
- 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.
Makes 4 appetizer servings or 2 main dish servings – Nutrition Per Serving
Calories: 146, Carbohydrate: 8g, Fat: 8g, Fibre: 0.2g, Protein: 9g