Ingredients
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½ pound raw shrimp, peeled and deveined - shells reserved
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1 bay leaf
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1 pinch smoked paprika
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1 cup water
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½ lemon, juiced
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¼ cup ketchup
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1 tablespoon brown sugar
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½ teaspoon ground dried chipotle pepper
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½ teaspoon smoked paprika
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1 clove garlic, minced
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salt to taste
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1 pinch cayenne pepper, or to taste
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1 ½ tablespoons vegetable oil
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1 tablespoon cold unsalted butter
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1 tablespoon minced fresh chives
Directions
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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.
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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.
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Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
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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.
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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.
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Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Tips
Serve this shrimp on Chef John's Creamy Corn Custard.
Cook's Notes:
To serve with corn custard, unmold a ramekin of corn custard into a deep soup plate, surround with shrimp, place a shrimp on top of the custard, and drizzle with sauce.
Makes 4 appetizer servings or 2 main dish servings.
Nutrition Facts (per serving)
146 | Calories |
9g | Fat |
8g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 146 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 3g | 14% |
Cholesterol 94mg | 31% |
Sodium 270mg | 12% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 7g | |
Protein 10g | 19% |
Vitamin C 7mg | 8% |
Calcium 29mg | 2% |
Iron 2mg | 9% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.