Grilled Coconut Rum Shrimp Food

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!

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

GRILLED COCONUT SHRIMP

Steps:

• Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
• Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
• Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
• Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
• Remove shrimps from marinade and discard marinade.
• Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
• Place shrimps on bamboo skewers, if desired.

KEY WEST RUM SHRIMP WITH COCONUT JASMINE RICE

Steps:

• Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya.
• Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill.
• Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice --
• Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed.
• Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.

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.

I'VE GOT THE RUM IN THE COCONUT SHRIMP

Steps:

• In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
• Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
• Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
• Slide shrimp from skewers, shrimp can be served hot or warm.

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• 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, 2 to 3 minutes per side.

GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.