Tamarind Rum Glazed Shrimp Martini

"This is a recipe that got mailed to me. It was made by a college student, Hugh Sinclair."
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Ready In:
1hr 15mins




  • Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
  • 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.
  • 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.
  • Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
  • 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.
  • Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
  • Saute vegetables in olive oil and allow them to be crisp, but tender.
  • 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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  1. 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!


I am a seventeen year old girl from Stuart, Florida with an ambition to go to culinary school next year, when I'm out of high school.
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