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Spicy Glazed Shrimp

  • Servings: 8

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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KEY: Cocktail Party, Dinner Party, Game Day, Holiday Open House, New Year's Eve, Caribbean, Appetizers/starters, Fast

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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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