All posts in Recipes

KO Bacon Wrapped Shrimp Recipe with Mango & Spinach

Recipe by Erin Eastland
Photos by Amy Sheridan

Shrimp with butter and herbs? Snooze. Been there, done that. Try making your basic shrimp a little more zesty with the help of K.O. Ketchup. Not only are these bad boys wrapped in bacon, but they’re covered in a zesty mango sauce that makes every bite a mouthful of wild flavors. These Bacon Wrapped Shrimp with Mango and Spinach are a quick, easy and healthy option for the kids yet sophisticated enough for a casual dinner party, too.

KO Bacon Wrapped Shrimp with Mango & Spinach

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Serves 2-3 people


  • 10 fresh U/15 tiger shrimp (about 3/4 lb)
  • 1 lb baby spinach
  • 3 hatch peppers
  • 1/2 ripe mango, peeled and diced into 1/2 inch cubes
  • 2 cloves garlic, peeled and cut in half
  • 4-5 thin slices of smoked bacon
  • 1 cup K.O. Ketchup
  • 2 Tbsp cold butter
  • 4 Tbsp olive oil


Preheat oven to 400 degrees F.

  1. Place the peppers directly over the open flame on your stovetop and char until almost completely blackened. This will take about 5-6 minutes.
  2. Remove and place either in closed paper bag or in a small bowl wrapped tightly with saran wrap. This will steam the peppers and make them easier to peel.
  3. Let steam for 10 min.

  1. While that is happening, peel and devein the shrimp (or if they are already done, great).
  2. Lay the bacon out on a cutting board and slice each piece into thirds.
  3. Place the shrimp across bacon and wrap it around at an angle to cover the whole shrimp and stay sealed.
  4. Thick cut bacon will not work for this, as it will unwrap when you try to sear it.
  5. Place the shrimp in the fridge until you are ready to cook them.

Make the sauce.

  1. Peel the charred skin off the peppers, remove the seeds and rough chop.
  2. Heat K.O. in a small saucepan until just boiling.
  3. Remove from the heat and stir in the cold butter.
  4. Transfer the sauce and peppers to a blender and blend until smooth.

  1. Heat a large saute pan with 2 TBS olive oil and lightly brown the garlic.
  2. Add all the spinach at once and turn to high heat.
  3. Saute the spinach until cooked (about 3-4 minutes), turning the greens with tongs, season and keep warm.

  1. Heat a large cast iron pan until almost smoking.
  2. Add the olive oil and sear the wrapped bacon on one side about 3 minutes, allowing it to brown.
  3. Turn each shrimp, brush liberally with the sauce and transfer to the oven for 5-6 minutes or until the shrimp and bacon are cooked through and the sauce is bubbly.
  4. *Do not overcook or it will be rubbery. This is another reason for the thin cut bacon.

Serve the shrimp over the bed or warm spinach and top with the sweet mango.
You will have extra sauce so save it for chicken or pork on the BBQ!

Print This Post Print This Post


K.O. Spike Your Twice Baked Potato Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

Sure, baked potatoes are great. Put them next to some steak and green beans and you’ve pretty much got the most typical American dinner in all of our history. Twice baked potatoes, though, now that’s a big improvement. You bake em, mash em, and bake em again? Genius. But wait the excitement doesn’t need to stop there…

Introducing K.O. Ketchup infused, twice baked potatoes! Feel free to pepper them with anything that you prefer (sour cream, cheese, bacon bits), but we promise you that the KO is a flavor addition that will not go unnoticed.

KO Twice Baked Potatoes

Prep Time 10 minutes

Cook Time 1 hour, 15 minutes

Total Time 1 hour, 30 minutes

Serves 5


  • 5 medium russet potatoes, washed and dried
  • 1/2 cup of salt, plus more for seasoning
  • 1/4 cup K.O. Ketchup
  • 1 - 1 1/4 cup buttermilk
  • 2 Tbsp butter
  • 2 Tbsp thinly sliced scallions
  • 1 medium heirloom tomato, small diced
  • 2 oz sharp cheddar, grated


Preheat oven to 375 degrees F.

  1. Use a paring knife to lightly pierce each potato all over.
  2. On a small baking sheet spread ½ cup of salt all around and set the potatoes on top.
  3. Bake for about 45-55 minutes or until the potatoes are soft and a knife is easily inserted into the center.
  4. Let cool until you can safely handle them but make sure they are still hot.

  1. Hold a clean dry dish towel in your hand and use it to handle the hot potato.
  2. Slit the top longways, but don’t go fully end to end or it will be too big of an opening.
  3. Pinch the ends to open the slit and carefully scoop out the potato into a bowl.
  4. Leave a ½ inch wall of potato around the skin so that it has some stability.
  5. Heat the buttermilk slightly.
  6. Once the potatoes are all scooped out, add one cup of the buttermilk, butter, KO, salt and pepper and mash with a potato masher or whisk.
  7. Adjust the seasoning and add more buttermilk if necessary.
  8. Use a spoon to fill each potato skin, be sure to use all the filling.
  9. Evenly distribute the grated cheese on top and bake another 10-15 min until the potato is hot and the cheese is lightly browned.

  1. Top with the diced tomato and scallions.


Print This Post Print This Post


K.O. Ketchup As a Pizza Sauce: Homemade Pizza Recipe with Chicken and Peppers

Recipe by Jun Tan
Photos by Amy Sheridan

There’s nothing more fun than making your own homemade pizza. In this recipe K.O. Ketchup takes the form of a bright and flavorful pizza sauce. Because of the chipotle flavor profile of the ketchup we topped our pizza with chicken, spinach and a collection of peppers. The goat cheese helps to balance the taste and the mozzarella helps to give it that classic pizza texture that we all love so much. We admit, this is more of an adult pizza recipe but you can just as easily leave off the peppers and spinach and have something the kids can enjoy, too.

Homemade Pizza with K.O. Ketchup, Chicken and Peppers

Prep Time 30 minutes

Cook Time 8 minutes

Total Time 38 minutes

Serves 6-8 people


  • 1 recipe Cube Piiza Dough (makes 4 8oz )
  • 1 to 2 cups K.O. Ketchup, depending on how much you want to use
  • 1 cup sauteed spinach or any greens you prefer
  • 1 cup cooked chicken, roughly chopped or sliced
  • 1 cup sweet peppers, baby bell peppers or padrons
  • 2 cups mozzarella cheese, grated
  • 1 cup goat cheese (optional)


Pre-heat oven to 500 degrees F. (If you have a pizza oven, even better!!!)

  1. Stretch out the pizza dough (check out our Homemade Pizza Dough Recipe) into a 10 to 12 inch round or oval (it doesn’t need to be perfect).
  2. Place dough on a lightly floured pizza peel or straight to a baking sheet pan.
  3. Spread about ¼ cup to ½ cup of K.O. on the dough and sprinkle about ¼ cup of each topping then about ½ cup of mozzarella.
  4. You can also use some goat cheese if you’d like.

  1. Carefully transfer prepared pizza in the oven and bake for about 5 to 8 minutes depending on how hot your oven is.
  2. It should be nice and bubbly and lightly browned on the edges.
  3. Repeat until you’ve used up all your dough and toppings. *You can use whatever toppings you like.

Print This Post Print This Post