Rum Glazed Shrimp And Mango Recipe 445 Food

RUM-GLAZED SHRIMP SKEWERS

Steps:

• For the shrimp: Preheat the grill to medium-high heat.
• Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
• Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
• Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
• For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

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

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.

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.

MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER

Steps:

• Heat the riced cauliflower according to the package directions; set aside.
• Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
• Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
• Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.

RUM-GLAZED SHRIMP

Steps:

• 1. Peel shrimp, leaving tails intact. Place shrimp in a bowl with 4 tbsp. rum along with lemon or lime juice, oil, garlic, salt, pepper; toss to coat thoroughly. Cover and marinate in the fridge for up to 1 hour.
• 2. Combine brown sugar, vinegar, and remaining 2 tbsp. rum. Thread shrimp onto skewers and lightly brush with brown sugar glaze.
• 3. Grill over medium hot fire, brushing with additional glaze until shrimp are opaque, about 3 minutes on each side or until done.

RUM-GLAZED SHRIMP AND MANGO

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.

PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD

Steps:

• Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
• Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.
• Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.
• Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.
• Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.

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.

RUM-GLAZED PINEAPPLE, MANGO, AND CHICKEN SKEWERS

Steps:

• Prepare grill.
• Combine first 4 glaze ingredients in a medium saucepan; bring to boil. Reduce heat and simmer 5 minutes. Combine vinegar and cornstarch in a small bowl. Add cornstarch mixture to the pan, bring to a boil. Cook 1 minute, stirring constantly. Let stand 5 minutes. Stir in cilantro and lime rind.
• Thread 5 pieces chicken, 3 pieces mango, and 3 pieces pineapple alternately onto each of 6 (12-inch) skewers. Brush kebabs with oil (or spray with cooking spray); sprinkle with salt. Place on grill rack coated with cooking spray, cook for 4 minutes. Turn, brush with half the glaze, cook 4 more minutes. Turn again, brush with remaining glaze, and cook 2 minutes.

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.

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.