Rum Glazed Shrimp And Mango Recipes

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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.

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.

'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 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

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 MANGO AND PAPAYA



Rum-Glazed Mango And Papaya image

Provided by Regina Schrambling

Categories     dinner, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 large ripe Mexican mango
1 ripe papaya, about 1 pound
3 tablespoons unsalted butter
3 tablespoons sugar
3 tablespoons dark rum
1/2 cup toasted coconut for garnish

Steps:

  • Peel and seed fruit, and cut into fairly even slices. Melt butter in a large skillet over medium-high heat. Add sugar, and carefully swirl until browned but not clumping. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated. Gently add fruit, and continue swirling until well coated. Divide among serving plates, and sprinkle heavily with coconut.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 8 milligrams, Sugar 26 grams, TransFat 0 grams

TAMARIND RUM GLAZED SHRIMP MARTINI



Tamarind Rum Glazed Shrimp Martini image

Make and share this Tamarind Rum Glazed Shrimp Martini recipe from Food.com.

Provided by Jeena in FL

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 33

1 lb shrimp, peeled and de-veined
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper (to taste)
3 tablespoons olive oil
3 lbs boniato, peeled and cut
3/4 cup heavy cream
3 tablespoons butter
3/4 cup grated parmesan cheese
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
1 1/2 cups Meyer's dark rum
1 1/4 cups tamarind paste
4 tablespoons brown sugar
1/4 cup sweet chili sauce
2 teaspoons ground ginger
1 1/2 teaspoons cornstarch
2 ounces water
1/8 teaspoon scotch bonnet pepper, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
1/2 cup chayote, peeled and julienne cut
1/2 cup carrot, peeled and julienne cut
1/2 cup red pepper, seeds and membrane removed and julienne cut
3/4 cup scallion, medium cut
1 1/2 tablespoons olive oil
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon thyme, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Steps:

  • Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
  • Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
  • Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
  • Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
  • In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
  • Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
  • Saute vegetables in olive oil and allow them to be crisp, but tender.
  • To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.

Nutrition Facts : Calories 703.7, Fat 41.1, SaturatedFat 15.7, Cholesterol 182.2, Sodium 1540.3, Carbohydrate 31.5, Fiber 2.8, Sugar 24.8, Protein 22.4

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.

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