Spicy Glazed Shrimp

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.

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  • Servings: 8

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  • 2 sticks unsalted butter, melted
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup ketchup
  • 1/4 cup white wine vinegar
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 11/4 teaspoons cayenne pepper
  • 1 teaspoon Pimentón de la Vera (smoked Spanish paprika)
  • Kosher salt and freshly ground pepper
  • 21/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 baguette, sliced

How to make this recipe

  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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504313 recipes/spicy-glazed-shrimp-cocktails-2007 2013-12-06T23:50:53+00:00 Matt Carpenter cocktail-party|dinner-party|game-day|holiday-open-house|new-years-eve|caribbean|appetizers-starters|8|fast bin 8945 wine bar and bistro,matt carpenter,caribbean food,spicy ketchup glaze,shrimp recipe,seafood appetizer recipes,spicy-glazed-shrimp-cocktails-2007 504313

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