Cuban Glazed Shrimp With Citrus Rum Sauce Food

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.
• Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.
• Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.
• After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.
• Serve immediately over white rice.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

CRISPY SHRIMP WITH CITRUS GLAZE

Steps:

• For glaze:
• Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For shrimp:
• Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
• Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
• Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

GLAZED SHRIMP WITH CITRUS RUM BUTTER SAUCE

Steps:

• 1. Whisk cornstarch with 2 tbsp. lime juice and set aside.
• 2. Heat honey, orange juice, remaining lime juice, rum, butter,garlic, and ginger over high heat until boiling. Add cornstarch mixture and let it thicken. Remove from heat.
• 3. Preheat broiler. Line a baking sheet with foil and place a rack on top. Arrange shrimp on rack and brush with sauce. Broil until opaque. Turn shrimp and brush with sauce. Broil until lightly browned. Top with cilantro and serve with remaining sauce as dip.

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)

Steps:

• Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
• In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
• Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
• Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
• Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
• Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
• Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

CUBAN-STYLE MOJO SHRIMP

Steps:

• Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
• Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
• Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
• Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
• Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

HONEY, GINGER, LIME, AND RUM GLAZED SHRIMP RECIPE

Steps:

• Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
• Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
• Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
• Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
• If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
• Cook the kebabs for 2 to 3 minutes on each side.
• Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
• Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
• Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.

SHRIMP ON SUGARCANE WITH RUM GLAZE

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.

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE

Steps:

• Mix the marinade ingredients in a nonreactive bowl
• Then add shrimp and marinate for at least 10 minutes but no longer than 30.
• Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
• ENJOY!

PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)

Steps:

• Prepare the mojo
• Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
• Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
• Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
• Season and grill the shrimp
• Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
• It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
• Serve the shrimp and mojo
• Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.