'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP
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
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
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
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
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.
TAMARIND RUM GLAZED SHRIMP MARTINI
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
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 SPICY SHRIMP
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
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 GRILLED SHRIMP
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
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
GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
- If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
- Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
- Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.
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