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Everyone loves shrimp. Our Hot Tomato Jam offers a very easy way to turn these amazing treats into a very special appetizer. Instead of boiling the shrimp, we roast them which brings out much more flavor.
Ingredients
24 large fresh shrimp, peeled & deveined (tails removed)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
French baguette, sliced into ½ rounds
1 8 oz. package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup Hot Tomato Jam
1 large red pepper, roasted and skin removed
2 tablespoons parsley, chopped plus additional for garnish
Instructions
Preheat oven to 400 degrees.
Place shrimp on a half-sheet pan. Drizzle with olive oil and sprinkle with 1 tsp each of salt & pepper. Toss all together. Roast for 8 minutes, until shrimp are pink. Remove and cool.
Place baguette rounds on a half-sheet pan and bake for 6-8 minutes until golden brown. Slice red pepper into ¼ inch strips about 2” long.
In a small bowl, mix together cream cheese, mayonnaise and Hot Tomato Jam.
To assemble, spread cream cheese mixture over each baguette round. Top each with a roasted shrimp, red pepper slice and garnish with a pinch of chopped parsley.
My friend Marcia created this thick, zesty jam after harvesting an abundance of tomatoes and jalapenos from her garden.
With an added touch of ginger, this sweet and savory condiment is amazing! We slather it on burgers, omelets & eggs, sandwiches, crackers and cheese. It’s absolutely perfect with lamb or pork tenderloin!
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