Recipe: Shrimp Ragu On Corn Custard

Added: 18.08.10 | Views: 2,280 | |
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Ingredients

  • 1/2 pound raw shrimp
  • 1 cups 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

Instructions

Step 1

Take 1/2 pound raw shrimp, peel and deveine them, and reserve the shells.

Step 2

Add the shells, 1 bay leaf, and 1/2 tsp smoked paprika in a saute pan. Saute on its own sauce for 3-4 minutes. Add 1 cups water in the pan,
Bring it to a simmer, then simmer on low heat for 20-25 minutes.

Step 3

Add 1/4 cup ketchup,
the juice of 1/2 lemon,
1 clove minced garlic,
1 tbsp brown sugar,
1/2 tsp chipotle pepper,
some salt and cayenne in a bowl. Mix well.

Step 4

When the shrimp stock are ready, strain it into a bowl.
Add the stock in the bowl with the ketchup and lemon sauce.
Whisk well.

Step 5

Add 1 tbsp olive oil in a pan over high heat. Spread around. When the pan is hot, Put the shrimps in the pan, spread them in one layer. Cook for 3 minutes.

Step 6

Pour the sauce mixture in the pan, give it a stir. Cook for 1 minute. Remove the shrimps, Leave the sauce in the pan. Reduce the sauce for 3-4 minutes. Add 1 tbsp cold unsalted butter in the pan. Turn off the heat. Stir the butter around. Put the shrimps and 1 tbsp minced chives in the pan. Taste and adjust the seasoning. Stir around.

Step 7

To serve, put a Corn Custardin a serving plate, Place the shrimps around it, and one shrimp on the top of it. Spoon over the sauce. Enjoy!