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Roasted Honey-Chili Shrimp with Figs & Pearl Onions

Early Summer 2018
F201803033.jpg
food and drink

BY: Signe Langford

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

What to Serve

LCBO#:531400
$3.15  
F201803033.jpg
food and drink

Roasted Honey-Chili Shrimp with Figs & Pearl Onions

Early Summer 2018

BY: Signe Langford

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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