Rum Glazed Shrimp And Mango Recipe 445

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RUM-GLAZED SHRIMP AND MANGO RECIPE - (4.4/5)



Rum-Glazed Shrimp and Mango Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon peeled fresh ginger, finely grated
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress (about 12 ounces), tough stems trimmed

Steps:

  • Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool. Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat. To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

RUM GLAZED SHRIMPS



Rum Glazed Shrimps image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups rum
1/2 cup molasses
Rind of 1/2 a lemon
1 cinnamon stick
24 star anise
4 peppercorns
12 jumbo shrimps
Extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper

Steps:

  • In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.

RUM-GLAZED SHRIMP AND MANGO



Rum-Glazed Shrimp and Mango image

This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress (about 12 ounces), tough stems trimmed

Steps:

  • Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
  • Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
  • Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
  • In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
  • To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Nutrition Facts : Calories 235 g, Fat 8 g, Fiber 1 g, Protein 12 g

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.

RUM-GLAZED SPICY SHRIMP



Rum-Glazed Spicy Shrimp image

Make and share this Rum-Glazed Spicy Shrimp recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs fresh shrimp
6 tablespoons light rum, divided
2 tablespoons fresh lemon or 2 tablespoons lime juice
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar

Steps:

  • Peel shrimp, keeping tails intact.
  • Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly.
  • Cover; marinate in refrigerator 30 to 60 minutes.
  • Preheat grill according to manufacturer's instructions.
  • In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.
  • Thread shrimp on skewers; lightly brush with brown sugar glaze.
  • Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.
  • Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Nutrition Facts : Calories 310.6, Fat 7.8, SaturatedFat 1.2, Cholesterol 288, Sodium 381.4, Carbohydrate 11.2, Fiber 0.1, Sugar 8.8, Protein 38.6

RUM GLAZED SHRIMPS



Rum Glazed Shrimps image

Make and share this Rum Glazed Shrimps recipe from Food.com.

Provided by seahorse73

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rum
1/2 cup molasses
1/2 fresh lemon rind, of
1 cinnamon stick
2 -4 star anise
4 peppercorns
12 large shrimp
1 -2 tablespoon extra virgin olive oil
2 garlic cloves, crushed
salt and pepper

Steps:

  • In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns.
  • Reduce until it becomes a glaze and set aside for later use.
  • Brush the shrimps with olive oil on both sides.
  • Then rub and season with garlic and salt and pepper to taste and grill.
  • Arrange shrimps on a serving platter and drizzle with the rum glaze.

RUM GLAZED GRILLED SHRIMP



Rum Glazed Grilled Shrimp image

Delicious for summertime grilling. A light and tasty glaze. If using wooden skewers, soak in lime juice or white wine for some extra flavor.

Provided by SPECIALKANDPORK

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup honey
½ teaspoon lime juice
3 tablespoons spiced rum
½ teaspoon grated orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons cornstarch
20 jumbo shrimp, peeled and deveined
4 (10 inch) skewers

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
  • Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
  • Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 19.1 g, Cholesterol 266.2 mg, Fat 1.5 g, Fiber 0.2 g, Protein 28.7 g, SaturatedFat 0.4 g, Sodium 452.7 mg, Sugar 17.8 g

'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP



'But Why Is The Rum Gone?' Grilled Shrimp image

Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.

Provided by Sarah

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 10

¼ cup chopped fresh mint leaves
⅓ cup white sugar
1 shallot, minced
⅓ cup white rum
¼ cup fresh lime juice
1 teaspoon freshly grated lime zest, or more to taste
1 teaspoon salt
ground black pepper to taste
1 ½ pounds peeled and deveined medium shrimp, tail-on
2 tablespoons fresh lime juice

Steps:

  • Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  • Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 14 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 587.4 mg, Sugar 11.6 g

RUM GLAZED GRILLED SHRIMP



Rum Glazed Grilled Shrimp image

Delicious for summertime grilling. A light and tasty glaze. If using wooden skewers, soak in lime juice or white wine for some extra flavor.

Provided by SPECIALKANDPORK

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup honey
½ teaspoon lime juice
3 tablespoons spiced rum
½ teaspoon grated orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons cornstarch
20 jumbo shrimp, peeled and deveined
4 (10 inch) skewers

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
  • Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
  • Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 19.1 g, Cholesterol 266.2 mg, Fat 1.5 g, Fiber 0.2 g, Protein 28.7 g, SaturatedFat 0.4 g, Sodium 452.7 mg, Sugar 17.8 g

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Top Asked Questions

What to do with honey lime and rum glazed shrimp?
This easy recipe for honey, lime, and rum glazed shrimp can be prepared on the grill or in your broiler, so it's a great year-round dish. The shrimp can also be skewered with veggies for a bright and colorful, appetizer or entree. These are delicious with mango salsa, fresh salsa cruda, or as a topper for asparagus, arugula, and avocado salad.
How do you cook shrimp in a marinade?
Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes. Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes. Heat remaining 1 tablespoon oil in a large pan or grill pan over medium-high heat.
What is the best way to cook shrimp?
Directions 1 Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes. ... 2 Heat remaining 1 tablespoon oil in a large pan or grill pan over medium-high heat. ... 3 Garnish with green onions and serve immediately.

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