Deviled Shrimp Ragu

To make the shrimp stock: Add the shrimp shells and vegetable oil to a saucepan, and place over medium-high heat. Cook stirring for 3-4 minutes, until the shrimp shells turn pink and smell like cooked shrimp. Add the water and bay leaf, and bring to a simmer. Turn the heat down to low and simmer for 30 minutes. Strain shrimp stock, and reserve.

In a bowl whisk together the brown sugar, ketchup, lemon juice, chipotle, paprika, garlic, salt, and cayenne. Stir in the shrimp stock, and set aside.

Add the olive oil to a large skillet and tilt to coat the pan. Place over high heat, and when the pan begins to smoke, add the shrimp. Cook stirring for 3 minutes, and then pour in the sauce mixture. Cook the shrimp for 2-3 more minutes in the sauce, or until just done. Remove the shrimp with a slotted spoon to a bowl and reserve.

Continue to boil the sauce for a few minutes until it reduces and begins to thicken slightly. Reduce the heat to low, add shrimp back in, along with the chives and butter. Turn off the heat and toss the mixture until the butter is melted into the sauce. Taste for salt and spiciness, and adjust. Serve hot over rice, noodles, or creamy corn custard .