Rum Glazed Shrimp And Mango Food

RUM GLAZED GRILLED SHRIMP

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.

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.

CUBAN GLAZED SHRIMP WITH CITRUS RUM SAUCE

Steps:

• 1. preheat broiler with rack 3 to 4 inches from element. Line a baking sheet with foil with a rack on top. Lightly coat rack with nonstick spray.
• 2. Whisk cornstarch and 2 tablespoons lime juice in a small bowl. Set aside.
• 3. Heat honey, orange juice, rum, remaining 2 tablespoons lime juice, garlic, and ginger in a medium pan over high until boiling. Whisk in cornstarch mixture and cook until thick, 1 to 2 minutes. Remove sauce from heat and season with salt and pepper. Set aside to cool.
• 4. Stir in cilantro and reserve 1/2 cup sauce for basting and remaining for dipping.
• 5. Flip shrimp and baste, with sauce. Broil shrimp until pink, curled, and opaque, one or two minutes more, then serve with dipping sauce. Makes 10 servings

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 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.

COCONUT-RUM GRILLED SHRIMP RECIPE

Steps:

• In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
• While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 - 1/3 cup. Remove immediately from heat.
• Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

MANGO CHILE GLAZED SHRIMP

Steps:

• Heat the oil in a large pan over medium-high heat. Once hot, add in the onions and garlic and saute until softened. Then, add in the mango and cook until soft, stirring occasionally.
• Add in the juices, honey, and chile powder and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes
• Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.
• Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a "C" shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.
• Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.
• Brush the side of the skewer facing up with a liberal amount of Mango Chile Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque, and cooked through, but still moist inside.
• Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.

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.

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.