Chef John's Flavorful Deviled Shrimp Sauce

01

Step 1

Start by putting the shrimp shells, a bay leaf, and a pinch of smoked paprika into a saucepan over medium-low heat. Cook them, stirring occasionally, until the shells turn pink—this should take about five minutes. Then, add water, bring it to a gentle simmer, lower the heat, and let it cook for 20 to 25 minutes to make a flavorful shrimp stock.

02

Step 2

While that’s simmering, mix together the lemon juice, ketchup, brown sugar, chipotle pepper, half a teaspoon of smoked paprika, garlic, a pinch of salt, and a little cayenne in a bowl.

03

Step 3

Once the stock is ready, strain it into a bowl, discarding the shells and bay leaf. Whisk the strained stock into the ketchup mixture and set it aside.

04

Step 4

Heat some vegetable oil in a large skillet over high heat until you see a few wisps of smoke. Cook the shrimp in the hot oil, letting them sear and brown on the bottom side for about three minutes. Then, pour in the shrimp stock mixture and cook everything together until the shrimp turn opaque, another three minutes or so. Use a slotted spoon to transfer the shrimp to a bowl, leaving the sauce in the skillet.

05

Step 5

Turn the heat back up to bring the sauce to a boil, and let it cook until it thickens and reduces a bit—this usually takes three to four minutes. Take the pan off the heat, stir in some cold butter, and let the warmth melt it. Give it a good stir until the butter blends into the sauce and it becomes slightly thicker.

06

Step 6

Finally, toss the shrimp back into the sauce, sprinkle with chives, and serve it all up.