Tamarind Rum Glazed Shrimp Martini Recipe

Name: Tamarind Rum Glazed Shrimp Martini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHRIMP; 1 lb shrimp, peeled and de-veined; 1/4 cup olive oil; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh thyme, chopped; 1 teaspoon kosher salt; 1/2 teaspoon pepper (to taste); BONIATO MASH; 3 tablespoons olive oil; 3 lbs boniato, peeled and cut; 3/4 cup heavy cream; 3 tablespoons butter; 3/4 cup grated parmesan cheese; 1 teaspoon kosher salt (to taste); 1/2 teaspoon white pepper (to taste); RUM SAUCE; 1 1/2 cups Meyer's dark rum; 1 1/4 cups tamarind paste; 4 tablespoons brown sugar; 1/4 cup sweet chili sauce; 2 teaspoons ground ginger; 1 1/2 teaspoons cornstarch; 2 ounces water; 1/8 teaspoon scotch bonnet pepper, chopped; 1 teaspoon kosher salt (to taste); 1/2 teaspoon white pepper (to taste); VEGETABLES; 1/2 cup chayote, peeled and julienne cut; 1/2 cup carrot, peeled and julienne cut; 1/2 cup red pepper, seeds and membrane removed and julienne cut

Servings: persons

SHRIMP
1 lb shrimp, peeled and de-veined
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper (to taste)
BONIATO MASH
3 tablespoons olive oil
3 lbs boniato, peeled and cut
3/4 cup heavy cream
3 tablespoons butter
3/4 cup grated parmesan cheese
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
RUM SAUCE
1 1/2 cups Meyer's dark rum
1 1/4 cups tamarind paste
4 tablespoons brown sugar
1/4 cup sweet chili sauce
2 teaspoons ground ginger
1 1/2 teaspoons cornstarch
2 ounces water
1/8 teaspoon scotch bonnet pepper, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
VEGETABLES
1/2 cup chayote, peeled and julienne cut
1/2 cup carrot, peeled and julienne cut
1/2 cup red pepper, seeds and membrane removed and julienne cut
3/4 cup scallion, medium cut
1 1/2 tablespoons olive oil
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon thyme, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

1
Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
2
Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
3
Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
4
Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
5
In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
6
Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
7
Saute vegetables in olive oil and allow them to be crisp, but tender.
8
To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: SHRIMP, 1 lb shrimp, peeled and de-veined, 1/4 cup olive oil, 2 tablespoons fresh parsley, chopped, and more.

Yes, Tamarind Rum Glazed Shrimp Martini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Rum Glazed Shrimp Martini

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