Roasted Honey-Chili Shrimp with Figs & Pearl Onions

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