Tamarind Rum Glazed Shrimp Martini

READY IN: 1hr 15mins
Recipe by Jeena in FL

This is a recipe that got mailed to me. It was made by a college student, Hugh Sinclair.

Top Review by Jostlori

I'm a bit at a loss on how to rate this recipe because parts of it were really good, and parts were just so-so. First the good... the rum tamarind glaze was amazingly good. As a matter of fact, I'm ashamed to say that I wolfed down the leftovers with a spoon! LOL... And strange as it may seem, I think it would be excellent over a rich homemade vanilla ice cream, even though it's not a particularly sweet sauce and the chile gives it a spicy kick. The veggies were good, too - and I'll probably make them again all by themselves to serve as a veggie side. The presentation, in a martini glass, was hard to eat. DH had his on a plate and it was much better. I wasn't crazy about the shrimp, but think it might be an improvement to grill the shrimp and coat with the glaze. I would also not use olive oil in this recipe, but rather coconut oil to keep with the tropical Caribbean vibe. Thanks for posting - I'm totally in love with the glaze!

Ingredients Nutrition


  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.

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