Cappuccino Glaze Recipe Recipe For Shrimp

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SHRIMP ON SUGARCANE WITH RUM GLAZE



Shrimp on Sugarcane with Rum Glaze image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 11

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

Steps:

  • Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
  • Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
  • Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

BBQ GLAZED SHRIMP



BBQ Glazed Shrimp image

Provided by Damaris Phillips

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons sorghum (see Cook's Note)
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced

Steps:

  • Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
  • Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

SIMPLE SHRIMP GLAZE



Simple Shrimp Glaze image

Make and share this Simple Shrimp Glaze recipe from Food.com.

Provided by Lakerdog2

Categories     High Protein

Time 10m

Yield 7 shrimp, 2 serving(s)

Number Of Ingredients 5

3 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 1/2 lbs large shrimp, peeled and deveined

Steps:

  • Comvine all ingredients except shrimp, and stir with a whisk.
  • Skewer shrimp (if you are using wooden skewers, be sure you have soaked them in water for about 30 minutes.)
  • Brush one side of shrimp with mixture, and grill for 2 minutes.
  • Turn shrimp, brush other side with glaze and cook another 2 minutes or until done.

Nutrition Facts : Calories 452.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 518.4, Sodium 758.4, Carbohydrate 25.8, Fiber 0.9, Sugar 18.6, Protein 70.5

CHILE GLAZED SHRIMP



Chile Glazed Shrimp image

Provided by Janet Johnston

Categories     appetizer

Time 1h34m

Yield 3 to 4 servings

Number Of Ingredients 18

1 tablespoon (about 5-6) of whole dehydrated red Thai chiles
1 large red bell pepper, stem and seeds removed
Zest of one large orange
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 pound large shrimp, shelled and deveined
1 tablespoon of sesame seeds, for garnish
Bamboo skewers, soaked for one hour
Pineapple Ginger Salsa, recipe follows
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced
1/4 cup cilantro, chopped
1 teaspoon ground ginger
Juice of 1 lime
Salt and pepper to taste

Steps:

  • *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
  • Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
  • Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
  • Preheat your grill while your shrimp is marinating.
  • Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
  • Peel, core, and dice pineapple.
  • In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.

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