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Spicy Glazed Shrimp

  • SERVINGS: 8
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Bin 8945 Wine Bar & Bistro • Los Angeles

These shrimp, which are coated in a fiery butter sauce, are based on a dish that chef Matt Carpenter encountered at cook shacks along the beach in Jamaica's Montego Bay. The surprise ingredient is ketchup, which is often used in Caribbean cooking.

  1. 2 sticks unsalted butter, melted
  2. 1 tablespoon chopped fresh ginger
  3. 1/4 cup ketchup
  4. 1/4 cup white wine vinegar
  5. 3 tablespoons rice vinegar
  6. 2 tablespoons soy sauce
  7. 11/4 teaspoons cayenne pepper
  8. 1 teaspoon Pimentón de la Vera (smoked Spanish paprika)
  9. Kosher salt and freshly ground pepper
  10. 21/2 pounds large shrimp, peeled and deveined
  11. 2 tablespoons extra-virgin olive oil
  12. 1 baguette, sliced
  1. In a blender, combine the melted butter with the ginger, ketchup, white wine vinegar, rice vinegar, soy sauce, cayenne and smoked paprika; blend until smooth. Transfer the butter sauce to a medium bowl and season with salt and pepper.
  2. Season the shrimp with salt and pepper. In a very large skillet, heat the oil. Add the shrimp and cook over moderate heat, turning, until just white throughout, about 5 minutes. Remove the pan from the heat, add the butter sauce and toss to coat the shrimp. Transfer the shrimp to a bowl and serve hot with the bread.
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