Roasted Honey-Chili Shrimp with Figs & Pearl Onions

Food & Drink - - TRENDS -

There are two keys to the tasti­est shrimp you’ll ever en­joy: sourc­ing the best spec­i­mens you can find and not over­cook­ing. This recipe calls for sus­tain­able shrimp—good for you and the planet!—and those tend to be wild-caught, white, spot, At­lantic, Lou­i­si­ana or Gulf of Mex­ico. De­li­cious on its own this dish is even bet­ter with a driz­zle of our sweet and sour bal­samic fig re­duc­tion, which is also amaz­ing with pork, as­para­gus, goat cheese, mush­rooms, and more.

1 tbsp (15 mL) melted but­ter

3 tbsp (45 mL) runny honey

1 tbsp (15 mL) sriracha

40 (ap­prox.) sus­tain­able, peeled, de­veined, medium-size (21/25), raw shrimp

¼ cup (60 mL) melted but­ter 10 fresh or dried figs or a com­bi­na­tion of both 10 pearl onions, peeled

BAL­SAMIC FIG RE­DUC­TION

2 cups (500 mL) bal­samic vine­gar ½ cup (125 mL) fig jam

1 Pre­heat oven to 375°F (190°C).

2 Into a large bowl add 1 tbsp (15 mL) melted but­ter, honey, sriracha and raw shrimp; toss to cover, set aside un­til ready to roast.

3 Add the ¼ cup (60 mL) melted but­ter to an oven­proof casse­role or roast­ing pan, add the figs and onions; put into the oven for about 40 min­utes. Re­move pan and add the shrimp mix­ture; toss to com­bine and pop back into the oven for 10 min­utes. Take out, stir, re­turn to oven for an­other 5 to 10 min­utes or un­til shrimp are pink and just cooked through. Keep in mind, they will con­tinue to cook for a while once re­moved from the oven.

4 To a high-sided skil­let or saucepan over high heat, add the bal­samic vine­gar and fig jam. Stir oc­ca­sion­ally and boil un­til re­duced to about 1 cup (250 mL), about 20 to 25 min­utes.

5 Trans­fer to a glass jar and al­low to cool. It can be kept cov­ered in the fridge for sev­eral weeks.

6 Bring the casse­role right to the ta­ble (or trans­fer to serv­ing plat­ter) with some warmed flat­bread, pita or naan. Serve with a driz­zle of bal­samic fig re­duc­tion, if de­sired.

Serves 6 to 8; makes 1 cup (250 mL) bal­samic fig re­duc­tion

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