GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)
This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.
Provided by Sydney Mike
Categories Cuban
Time 33m
Yield 32 shrimp, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4
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
SHRIMP ON SUGARCANE WITH RUM GLAZE
Provided by Food Network
Categories main-dish
Time 53m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
- Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
- To serve: Add the shrimp to a platter and garnish with lime wedges.
SHRIMP DELIGHT RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- Saute onion, bell pepper, and shrimp in oleo. Season with salt and pepper (or for more New Orleans taste, season instead with Toni Cacharies seasoning, Zatarains creole seasoning, or McCormick's creole seasoning). Put in 9- by 13-inch pan, cover with foil, and bake at 350 degrees for 30 minutes. Then stir and cook for another 30 minutes or until rice is cooked. This recipe yields ?? servings.
RUM SOUSED BBQ SHRIMP RECIPE
Provided by á-170456
Number Of Ingredients 19
Steps:
- For the Lime And Mango Ratatouille: Mix mangos, green pepper and onion with liquid ingredients. Add basil, pepper and salt. Stir, and set aside. For shrimp: Combine marinade ingredients in large bowl, add shrimp and refrigerate for to 2 to 3 hours only. (More time than that will allow the citric acid to "cook" the shrimp.) Drain shrimp, and put on grill in smoker (preheated to 200 degrees) for 15 to 20 minutes until they are just cooked through. Test one to see if it's done. Remove from grill, and chill for several hours. Serve with the ratatouille for dipping. This recipe yields 4 to 6 servings.
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