Ingredients
4
4 servings
- •½ pound raw shrimp, peeled and deveined - shells reserved
- •1 bay leaf
- •1 pinch smoked paprika
- •1 cup water
- •½ lemon, juiced
- •¼ cup ketchup
- •1 tablespoon brown sugar
- •½ teaspoon ground dried chipotle pepper
- •½ teaspoon smoked paprika
- •1 clove garlic, minced
- •salt to taste
- •1 pinch cayenne pepper, or to taste
- •1 ½ tablespoons vegetable oil
- •1 tablespoon cold unsalted butter
- •1 tablespoon minced fresh chives
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 146
- Carbohydrate: 8g
- Fat: 9g
- Fiber: 0g
- Protein: 10g
- Sugar: 7g
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