Shrimp Cocktail with Tomato Balsamic Marmalade

 Shrimp Cocktail with Tomato Balsamic Marmalade

Our friends over at The Roasted Fig are always cooking up something delicious in their kitchen with help from Chef Freddy Kunkel. I personally do not eat shrimp (save the animals!), but Hallie and Len loved it!

This Shrimp Cocktail with Tomato Balsamic Marmalade makes a perfect hors d’oeuvre that you can whip up and serve within the hour. This 7 ingredient recipe is super easy and even if you don’t have a culinary bone in your body – you can make it.

Ready, set, cook!


  • 1-2 lb. of shrimp, peeled and deveined
  • 6 plumb tomatoes, diced small
  • 1/2 red onion, diced small
  • 2-3 tbsp. balsamic vinegar
  • 3 large cloves garlic, minced
  • 2 tbsp. sugar or honey
  • 1 lemon juiced


  1. Bring a pot of water to a rolling boil with your favorite seasoning (old bay, lemons, coriander, cumin, garlic, etc.).
  2. Boil the shrimp for about 5-8 minutes, until they are cooked through.
  3. Once cooked, remove from water and set aside to cool, and then refrigerate the shrimp once they are cool.
  4. In a saucepot on medium heat, add all the tomatoes, onion, and garlic.
  5. Cook the mixture down until it resembles a tomato sauce, then add 2 .p. of balsamic vinegar and cook for about 3 to 4 minutes on medium low heat
  6. Lower heat to a simmer and add 2 tbsp. of sugar or honey and stir every few minutes as the mixture thickens and resembles a marmalade.
  7. Lay the shrimp on a plate and dollop the marmalade over the individual shrimp and garnish with lemon juice and serve.

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